"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Soups, Stews & Casseroles > Stews
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 01-20-2013, 02:54 PM   #1
Head Chef
 
powerplantop's Avatar
 
Join Date: Feb 2009
Location: Louisiana
Posts: 2,499
Chicken Stew with Drop Dumplings


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.

__________________
My blog https://jamesstrange.com/
powerplantop is offline   Reply With Quote
Old 01-20-2013, 02:59 PM   #2
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 38,711
Looks great! Makes me want some.
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
PrincessFiona60 is offline   Reply With Quote
Old 01-20-2013, 03:01 PM   #3
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 25,042
Yum! Looks so good, PPO!
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 01-20-2013, 03:36 PM   #4
Master Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 6,651
Classic. Having that next week when my mother comes to visit.
Rocklobster is offline   Reply With Quote
Old 01-20-2013, 08:22 PM   #5
Head Chef
 
powerplantop's Avatar
 
Join Date: Feb 2009
Location: Louisiana
Posts: 2,499
Thanks guys. It is good. When I get home I will make some full blow Chicken and Dumplings.
__________________
My blog https://jamesstrange.com/
powerplantop is offline   Reply With Quote
Old 01-20-2013, 08:46 PM   #6
Senior Cook
 
Savannahsmoker's Avatar
 
Join Date: Dec 2008
Location: Savannah, GA
Posts: 245
Chicken Stew with Drop Dumplings wow what a great comfort food for the upcoming cold days.

I shall copy your recipe if you do not mind.
Savannahsmoker is offline   Reply With Quote
Old 01-20-2013, 09:00 PM   #7
Head Chef
 
powerplantop's Avatar
 
Join Date: Feb 2009
Location: Louisiana
Posts: 2,499
Quote:
Originally Posted by Savannahsmoker View Post
Chicken Stew with Drop Dumplings wow what a great comfort food for the upcoming cold days.

I shall copy your recipe if you do not mind.
I do not mind, tell your friends it is yours. It is very versatile for tweaking to your personal choice and or what you have on hand.
__________________
My blog https://jamesstrange.com/
powerplantop is offline   Reply With Quote
Old 01-20-2013, 10:04 PM   #8
Senior Cook
 
Savannahsmoker's Avatar
 
Join Date: Dec 2008
Location: Savannah, GA
Posts: 245
Quote:
Originally Posted by powerplantop View Post
I do not mind, tell your friends it is yours. It is very versatile for tweaking to your personal choice and or what you have on hand.
O' I could not say it is mind. I would say where I got it and what changes I made if any.

Thanks
Savannahsmoker is offline   Reply With Quote
Old 01-21-2013, 12:29 AM   #9
Master Chef
 
Snip 13's Avatar
 
Join Date: Jun 2011
Location: Brakpan, South Africa
Posts: 5,586
Om my soul! I would eat that and I don't even like chicken!
__________________
Odette
"I used to jog but the ice cubes kept falling out of my glass."

"I hear voices and they don't like you "
Snip 13 is offline   Reply With Quote
Old 01-21-2013, 12:43 AM   #10
Certified/Certifiable
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 10,904
Growing up in "da U.P., Eh", and still calling it my home, I am no stranger to chicken and dumplings. My Mom made it like you do, except she started with a whole, raw chicken. I took her recipe and altered it. I remove the chicken meat from the raw chicken, fry the bones and skin until browned, in just the fat from the chicken skin, and then add the bones and skin to my pressure cooker, after breaking the bones to get all of the goodness out of them. Cook under pressure for 30 minutes while I prepare the rest of the ingredients.

I then strain the broth through a sieve to remove everything, and place back into the PC. Add the veggies and bring up to pressure. Cook for seven minutes.

While the PC is doing its thing, I lightly brown and season the cubed chicken. I release the pressure and add the dumplings just as you said. When I serve the soup, I place the soup and chicken into the bowls, then place a dumpling on top, with a pat of butter on top of the dumpling.

Really, the only difference between what we make is that I add onion chunks with my veggies, and omit the peas. And I use the pressure cooker to make a very rich broth.

I love chicken and dumplings. PPT, you rock. I wish I had some right now. I just finished shoveling snow for the last two hours. I'm sitting here trying to type as I shiver. Funny, I didn't feel cold when I was outside. It wasn't until I came in and drained a tall glass of ice water.

I'm thinking some hot cocoa might help me out.

Seeeeeya; Chief Longwind of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- https://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 01-21-2013, 07:43 AM   #11
Head Chef
 
powerplantop's Avatar
 
Join Date: Feb 2009
Location: Louisiana
Posts: 2,499
Quote:
Originally Posted by Snip 13 View Post
Om my soul! I would eat that and I don't even like chicken!
Thank you!
__________________
My blog https://jamesstrange.com/
powerplantop is offline   Reply With Quote
Old 01-21-2013, 07:45 AM   #12
Head Chef
 
powerplantop's Avatar
 
Join Date: Feb 2009
Location: Louisiana
Posts: 2,499
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.
__________________
My blog https://jamesstrange.com/
powerplantop is offline   Reply With Quote
Old 01-21-2013, 08:19 AM   #13
Certified/Certifiable
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 10,904
Quote:
Originally Posted by powerplantop View Post
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.

Seeeeeeya; Chief Longwind of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- https://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 01-21-2013, 08:57 AM   #14
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Quote:
Originally Posted by powerplantop View Post
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.
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 01-21-2013, 01:21 PM   #15
Master Chef
 
luvs's Avatar
 
Join Date: Aug 2004
Location: da 'burgh
Posts: 9,674
my Dad used to make that. so delicious, yet so easy to make.
__________________
i believe that life would not be complete sans comfy 'ol tee-shirts, the Golden Girls, and the color pink
& rock on, PITTSBURGH-
luvs is offline   Reply With Quote
Old 11-06-2013, 09:55 AM   #16
Executive Chef
 
Join Date: Apr 2013
Location: Pittsburgh PA
Posts: 3,137
Quote:
Originally Posted by powerplantop View Post

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.
CarolPa is offline   Reply With Quote
Old 11-06-2013, 09:58 AM   #17
Executive Chef
 
Join Date: Apr 2013
Location: Pittsburgh PA
Posts: 3,137
Quote:
Originally Posted by pacanis View Post
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.
CarolPa is offline   Reply With Quote
Old 11-06-2013, 10:14 AM   #18
Admiral of the Texas Navy
 
forty_caliber's Avatar
 
Join Date: Jul 2010
Location: Republic of Texas
Posts: 3,413
Looks GREAT! Copy and pasted and will try it out soon.

.40
__________________
"I must say as to what I have seen of Texas it is the garden spot of the world. The best land and the best prospects for health I ever saw, and I do believe it is a fortune to any man to come here."
Davy Crockett, 1836
forty_caliber is offline   Reply With Quote
Old 11-06-2013, 10:18 AM   #19
Head Chef
 
powerplantop's Avatar
 
Join Date: Feb 2009
Location: Louisiana
Posts: 2,499
Quote:
Originally Posted by CarolPa View Post
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.
__________________
My blog https://jamesstrange.com/
powerplantop is offline   Reply With Quote
Old 11-06-2013, 03:07 PM   #20
Executive Chef
 
Join Date: Apr 2013
Location: Pittsburgh PA
Posts: 3,137
Quote:
Originally Posted by powerplantop View Post
"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.
CarolPa is offline   Reply With Quote
Reply

Tags
butter, chicken, stew

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 05:45 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.