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Old 01-21-2013, 07:43 AM   #11
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Om my soul! I would eat that and I don't even like chicken!
Thank you!
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Old 01-21-2013, 07:45 AM   #12
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Chief, that sounds real close to how my grandmother made her broth. Then she would make the thin dumplings that would get rolled out like big noodles.
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Old 01-21-2013, 08:19 AM   #13
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Chief, that sounds real close to how my grandmother made her broth. Then she would make the thin dumplings that would get rolled out like big noodles.
I make my dumplings like you do, like a steamed biscuit, so good.

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Old 01-21-2013, 08:57 AM   #14
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Chief, that sounds real close to how my grandmother made her broth. Then she would make the thin dumplings that would get rolled out like big noodles.
I've made those dumplings before. They were called "slippery dumplings" by the person that gave me the method. I used a pizza cutter to cut them after they had been rolled.
Anything with chicken and gravy is all good I typically use the pressure cooker and an uncooked whole bird to start this, but also use leftover chicken in a quicker form. Up here in the northeast this is often served over biscuits and called chicken 'n biscuits. I like the "biscuits" cooked in the broth sometimes too, though.
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Old 01-21-2013, 01:21 PM   #15
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my Dad used to make that. so delicious, yet so easy to make.
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Old 11-06-2013, 09:55 AM   #16
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Chicken and Dumplings by powerplantop, on Flickr

1 Whole Rotisserie Chicken.
8 Cups Water
4 Tablespoons Butter
4 Tablespoons Flour
1 Cup Carrot
1/2 Cup Celery
1 teaspoon Dried Thyme
6oz Frozen Peas
2 Tablespoons Fresh Chopped Flat Leaf Parsley
Salt and Pepper to Taste

Drop Dumplings
1 Cup Flour
1 Tablespoon Baking Powder
1 Tablespoon Chopped Parsley
1/2 teaspoon Salt
1/2 Cup Milk
2 Tablespoons Oil

Pull all meat off of the Chicken and shred.
Put bones and skin in water. Bring to a boil and reduce heat to a slow boil and cook for 30 minutes.

Melt butter add carrots and celery cook for 3 or 4 minutes. Add flour and cook for 2 minutes to brown slightly. Add Thyme and stock from chicken bones. When it come to a boil add chicken and peas. Cook for 5 minutes.

When the Stew is almost done mix dumplings.

Add Parsley to stew just before adding dumplings.

Use spoons to add them to the pot. Put the lid on slightly ajar and cook a few minutes then turn the dumplings. Depending upon size of dumplings it will take 7 to 15 minutes to fully cook.

I just ran across this old thread, scanning through the forum. My mother used to make this but I never knew what it as even called. I recognized it from the picture. I saved this recipe and will have to try it someday soon.
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Old 11-06-2013, 09:58 AM   #17
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I've made those dumplings before. They were called "slippery dumplings" by the person that gave me the method. I used a pizza cutter to cut them after they had been rolled.
Anything with chicken and gravy is all good I typically use the pressure cooker and an uncooked whole bird to start this, but also use leftover chicken in a quicker form. Up here in the northeast this is often served over biscuits and called chicken 'n biscuits. I like the "biscuits" cooked in the broth sometimes too, though.

My mother also made the "slippery dumplings." Anything that would stretch a meal. It comes from Pennsylvania Dutch, and is called "Bott Boi" which most people translate to "Potpie", but it is not a potpie as I know it.
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Old 11-06-2013, 10:14 AM   #18
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Looks GREAT! Copy and pasted and will try it out soon.

.40
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Old 11-06-2013, 10:18 AM   #19
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My mother also made the "slippery dumplings." Anything that would stretch a meal. It comes from Pennsylvania Dutch, and is called "Bott Boi" which most people translate to "Potpie", but it is not a potpie as I know it.
"slippery dumplings" is a new term to me but I think is a good description.
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Old 11-06-2013, 03:07 PM   #20
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"slippery dumplings" is a new term to me but I think is a good description.

It seemed that the way the broth clung to the dumplings made them look slippery.
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