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Old 06-18-2009, 02:25 PM   #1
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Chicken & Dumplings.. what's your secret?

I am thinking of making chicken and dumplings for the first time tonight.

There is an overwhelming number of variations and recipes on the web!

So.. what is your secret to really good chicken and dumplings?

I am probably going to do Bisquick dumplings, per wife's request.

secret flavorings?

I'd like a creamy style, I think......

suggestions appreciated!

Oh, Im planning on using bone in chicken breasts for my meat....

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Old 06-18-2009, 02:41 PM   #2
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Start with the most awesome rich chicken stock you can muster....

Enjoy!
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Old 06-18-2009, 02:45 PM   #3
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<<< taking notes

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Old 06-18-2009, 03:47 PM   #4
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I always (like UB said) start with good stock, carrots and celery. I make bisquick dumplings too, but I put lots of black pepper in them The more the better. I also put thyme in the stock while cooking the chicken, just whole sprigs. The leaves are small so they fall of and are delish. If I feel it needs more flavor then I add poultry seasoning and lots more black pepper. I bet they'll turn out great!!
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Old 06-18-2009, 04:18 PM   #5
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I agree that if you're going to use Bisquick, season it up WELL. I'm not a big Bisquick fan for dumplings in savory dishes because I find the mix too sweet for my taste.
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Old 06-18-2009, 04:19 PM   #6
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OK, chicken is simmering. Used some chicken stock in the water, shiitake mushrooms for umami, carrots, bay, celery, shallots, poultry seasoning, salt, pepper. Did a little saute of the veggies first.
Thyme! Good idea. Wish I had some.
Now, should I add more veggies later, and take these old boiled to death ones out?
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Old 06-18-2009, 04:26 PM   #7
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Smile

Quote:
Originally Posted by GrillingFool View Post
OK, chicken is simmering. Used some chicken stock in the water, shiitake mushrooms for umami, carrots, bay, celery, shallots, poultry seasoning, salt, pepper. Did a little saute of the veggies first.
Thyme! Good idea. Wish I had some.
Now, should I add more veggies later, and take these old boiled to death ones out?

You could but I usually just use the old boiled to death ones, it's my favorite flavor, lol. No, really unless they have fallen apart and you can't tell a carrot from a celery, I use 'em because they have all the good flavor. If you do put new veggies in be sure you have enough time for them to really soften. I think that's what puts the 'comfort' in comfort food.

Katy
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Old 06-18-2009, 04:29 PM   #8
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can i just use my biscuit dough for dumplings? should i add a bit extra milk?
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Old 06-18-2009, 04:42 PM   #9
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Quote:
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can i just use my biscuit dough for dumplings? should i add a bit extra milk?

like homemade dough or canned?
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Old 06-18-2009, 05:15 PM   #10
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My personal preference is no vegetables in the finished product...A quartered onion, 2 or 3 ribs of celery, a carrot or two cut into large pieces, and other "stuff" in the pot while the whole cut up bird simmers...At the appropriate time remove the chicken, strain, but do not de-fat the stock...At this stage I only want the strained stock, and the chicken meat for later use.........

Fun!
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