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Chicken and Dumplings!

post #1 of 44
Thread Starter 
Damn cold, time for some Chicken and Dumplings!

When I have time I make mine a bit different than most. I spend some time making a good stock.

It's a bit of a process, but really makes a difference.

What you'll need for the stock:

1 hole chicken - Part it out. Remove the skin from the breasts and thighs. Debone the thighs, cut tips off wings. Save everything!

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No need to peel any of the following:

1 Whole bunch of celery cut into thirds

3 carrots cut into thirds

1 onion quartered

6-8 cloves of garlic

1 leek green and whites cut into thirds

2 russet potatoes quartered

15-20 peppercorns

2-3 bay leafs

1 chunk of Kombo (seaweed) 1"x6"-8"

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Step 1.

Place neck, back bone, ribs, thigh bones, skin in stock pot. Cover with cold water (preferably filtered non chlorinated. We are fortunate to live someplace where our water is not).

Boil for 10 minutes.

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Step 2.

While chicken bones are par boiling. Cut up your veggies.

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Step 3.

Dump bones and all into strainer. Discard water and if using the same pot rinse and scrub all impurities out.

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Step 4.

Place all veggies, spices and rinsed chicken parts back in pot. Fill with water. Simmer 4-12 hours. Add water as needed to keep pot full.

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Step 5.

Strain broth into new container. Remember to save the broth this time.

Remove meat from bones and save. Discard veggies or if you'd like purée and add back into your stock.

While all that is going on, prep the veggies and meat for the stew.

Season chicken, I use salt and pepper.

Chop veggies. We are using onion, carrot, celery, garlic. Sometimes I add corn and peas but we do not have any on hand.

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Set aside until ready.

More steps to come. Stock is simmering getting ready for phase 2!





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post #2 of 44
Nice clear broth from good technique. Just curious about the potato? Never saw a recipe calling for them...JJ
post #3 of 44
Looks delicious!
post #4 of 44
lurk.gif
post #5 of 44
Thread Starter 
Quote:
Originally Posted by Chef JimmyJ View Post

Nice clear broth from good technique. Just curious about the potato? Never saw a recipe calling for them...JJ


I've been learning a bit from my Vietnamese neighbor who owns my favorite Pho shop in town.

We only have 2, but it's some of the best Pho I've had.


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post #6 of 44
Quote:
Originally Posted by dirtsailor2003 View Post

I've been learning a bit from my Vietnamese neighbor who owns my favorite Pho shop in town.

We only have 2, but it's some of the best Pho I've had.


I will have to throw a 'Tater in next batch and see if there is an improvement. I love Pho but no restauants within a 100 miles and only get to make it when my oldest and her hubby come to visit as not everyone here is a fan...JJ
post #7 of 44
Nothing beats a good rich well constructed stock. I like to roast everything first then the all day simmer. Such great depth of flavor. Can't wait to see the rest of your process.
post #8 of 44
A good stock just SETS the stage for the soup/stew!

I'd love a bowl of that right now!

Left overs just aren't as good as what I've observed here!
post #9 of 44
Thread Starter 
Quote:
Originally Posted by Chef JimmyJ View Post

Quote:
Originally Posted by dirtsailor2003 View Post

I've been learning a bit from my Vietnamese neighbor who owns my favorite Pho shop in town.

We only have 2, but it's some of the best Pho I've had.


I will have to throw a 'Tater in next batch and see if there is an improvement. I love Pho but no restauants within a 100 miles and only get to make it when my oldest and her hubby come to visit as not everyone here is a fan...JJ


Up until 5 years ago we didn't have a Pho shop either.

Then we had one, then two and then three. Unfortunately the first and third owned by the same family and not great. Which is why we are back to 2.

Before that

I had to go to Seattle. San Francisco, or San Diego.

Oh San Diego, there's some great Pho there. The Vietnamese markets, so good.


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post #10 of 44
Thread Starter 
Quote:
Originally Posted by murraysmokin View Post

Nothing beats a good rich well constructed stock. I like to roast everything first then the all day simmer. Such great depth of flavor. Can't wait to see the rest of your process.


Roasting has its place, but isn't the definitive. All
Depends on the stock you are trying to achieve in the end.

For this particular stock, I wanted the flavor to be lighter. Similar to Pho.

If I was doing a pot pie, I'd go for roasted or smoker roasted.


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post #11 of 44
Thread Starter 
Quote:
Originally Posted by CrankyBuzzard View Post

A good stock just SETS the stage for the soup/stew!

I'd love a bowl of that right now!

Left overs just aren't as good as what I've observed here!


I'll Vac pack a bag and send it your way! You'll
Need a Sous Vide machine to reheat it, lol!


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post #12 of 44
Thread Starter 
Okay where did we leave off..

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Here's the stock ready to be strained.

Remember you need the stock! Yes I have forgot...

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Sweat this stuff then add the garlic.

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Cook that for a few minutes remove.

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Add some olive oil or your favorite non stick drying liquid. Add chicken in batches. Brown and remove.

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Strain stock. Once again save stock! You can save the stuff. Which I did. My dogs love it mixed into their food.

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Add sautéed veggies and chicken into stock. Bring to a rolling boil.

I should mention if doing Dumplings. Make whatever you like to have.

We like a simple seasoned drop biscuit.

2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup Fat (Crisco, schmaltz, butter)
1 cup milk
whatever seasonings you want/have.

Mix dry including your seasonings. Cut in fat, mix in milk. You can also add cheese, jalapeños etc, but for this I added sage, garlic, paprika and black pepper.

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At this point place the lid on your Dutch oven.

Check the Dumplings. They should be light and fluffy on top.

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It's a fork, knife and spoon meal when using whole hunks of meat.

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Enjoy!!!!



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post #13 of 44

That really brings back memories Case.

 

Chicken & dumplings was my Dad's all time favorite meal.

 

My Mom made it all the time for him.

 

He'd rather have that than steak & lobster.

 

Point to you for putting together a wonderful meal!

 

Al

post #14 of 44

Great job Case we need a soup and stew forum.Points for sure

Richie

 

Thumbs Up

post #15 of 44
Thread Starter 
Quote:
Originally Posted by SmokinAl View Post

That really brings back memories Case.

 

Chicken & dumplings was my Dad's all time favorite meal.

 

My Mom made it all the time for him.

 

He'd rather have that than steak & lobster.

 

Point to you for putting together a wonderful meal!

 

Al


Thanks Al!

Yep we had it all the time growing up. My mom always makes it with whole chicken parts and drop biscuits too.


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post #16 of 44
Thread Starter 
Quote:
Originally Posted by tropics View Post

Great job Case we need a soup and stew forum.Points for sure

Richie

 

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Thanks Richie! It's definitely soup time!

Did a tally we have had over 50" of snow this year. Not including what's on the ground this morning. Oh and it's still snowing...


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post #17 of 44
Looks great a perfect dish for the snow hammering you west coast guys are taking!. A girl friends mom made the most amazing drop biscuit dumplings. Even if I went over right after my dinner would have a bowl. At the time I was more interested in the Daughter's Dumplings than cooking and never got the recipe.drool.gif...JJ
post #18 of 44
Thread Starter 
Quote:
Originally Posted by Chef JimmyJ View Post

Looks great a perfect dish for the snow hammering you west coast guys are taking!. A girl friends mom made the most amazing drop biscuit dumplings. Even if I went over right after my dinner would have a bowl. At the time I was more interested in the Daughter's Dumplings than cooking and never got the recipe.drool.gif...JJ

Thanks JJ! I can relate to past girlfriends mom's having good cooking and not getting the recipe!

 

Woke up to 8"+ inches of new snow, on top of ice. Shoveled that at 5am before venturing out to work. Supposed to get up to 18"+ by tonight. Ughhh. Good thing there's leftover chicken and dumplings!

post #19 of 44

Great post like wise brings back memories we always had what we called slippery dumplings but still the same rib sticking type of cold weather meal.  points1.pngfor a great job. Ever consider going into the canning and mail order business?

 

Warren

post #20 of 44
Thread Starter 
Quote:
Originally Posted by HalfSmoked View Post

Great post like wise brings back memories we always had what we called slippery dumplings but still the same rib sticking type of cold weather meal.  points1.png for a great job. Ever consider going into the canning and mail order business?

Warren

Thank you Warren!

Unfortunately if I went into business doing this it would be a job and no longer fun!
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