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Kitchen Queens

Kitchen Queens meet once a month to share recipes, eat a great meal, and most of all to enjoy a girls night out with friends!

Thursday, February 4, 2010

Chicken and Dumplings

Both of these recipes come from Southern Living.



Classic Chicken and Dumplings


1 (3/4 lb) whole chicken
1/2 tsp garlic powder
1/2 tsp dried thyme
2 1/2 tsp salt, divided
3/4 tsp pepper, divided
1 tsp chicken bouillon granules
3 cups self-rising flour
1/2 tsp poultry seasoning
1/3 cup shortening
2 tsp bacon drippings (2 tsp butter plus 1/4 tsp salt may be substituted)
1 cup milk


Bring chicken, water to cover, garlic powder, thyme, 1 1/2 tsp salt, and 1/2 tsp pepper to a boil in a Dutch oven over medium heat. Cover, reduce heat to medium-low, and simmer 1 hour. Remove chicken; reserve broth.

Cool chicken 30 minutes; skin, bone, and shred chicken. Skim fat from broth. Add chicken, bouillon, and remaining 1 tsp salt and 1/4 tsp pepper to broth. Return to a simmer.

Combine flour and poultry seasoning in a bowl. Cut in shortening and bacon drippings with a pastry blender until crumbly. Stir in milk. Turn dough out onto a lightly floured surface. Roll to 1/8 inch thickness; cut into 1 inch pieces.

Drop dumplings, a few at a time, into simmering broth, stirring gently. Cover and simmer, stirring often, 25 minutes.


Easy Chicken and Dumplings


1 (32 oz) container low sodium chicken broth
3 cups shredded cooked chicken
1 (10 3/4 oz) can reduced fat cream of chicken soup
1/4 tsp poultry seasoning
1 (10.2 oz) can refrigerated jumbo buttermilk biscuits
2 carrots, diced
3 celery ribs, diced


Bring first 4 ingredients to a boil in a Dutch oven over medium-high heat. Cover, reduce heat to low, and simmer, stirring occasionally, 5 minutes. Increase heat to a medium-high; return to a low boil.

Place biscuits on a lightly floured surface. Roll or pat each biscuit to 1/8 inch thickness; cut into 1/2 inch wide strips.

Drop strips, 1 at a time, into boiling broth mixture. Add carrots and celery. Cover, reduce heat to low, and simmer 15-20 minutes, stirring occasionally to prevent dumplings from sticking.

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