EASEY CHICKEN AND DUMPLINGS
Featured Pinch Tips Video
- whole chicken or 4-6 pieces with skin on
- 6 qt
- 1 stick
- margarine or butter
- chicken bouillon cubes
- 1/2 tsp
- creole seasoning (i use tony's)
- 2-3 pkg
- flour tortillas ( i use 2 10 ct large)
- 6 Tbsp
- cold ( from faucet) water, as needed
1Put your chicken in a stock pot w/water
2add butter,chicken bouillon,and creole seasoning.
3bring to rolling boil. turn down to a soft boil and let cook for one hour. cover pot and cook another 30 min.
4you want a real rich broth, this is what makes good chicken and dumplings.
5when chicken is done remove from broth and remove skin and debone chicken. set aside
6cut flour tortillas into strips for dumpling (I use my pizza cutter)
7bring your broth to low boil and drop your dumplings in a few at a time, stirring every now and then.when all dumplings are in turn stove to low.
8mix 6 tablespoons of flour,add COLD water to make a loose paste. ( you want it to be a little thinner than pancake batter)just stir until all lumps or out.
9add to dumplings a tablespoon at a time,stirring after each addition. It will look lumpy when first added but will cook out. If broth is not as thick you like,add more thickening.
10add deboned chicken to pot,let simmer for 10 or 15 min.
11I MADE CHANGES TO MY RECIPE, IT SHOULD BE 6 QUARTS WATER. SO SORRY. AND YOU DROP YOUR DUMPLINGS A FEW AT A TIME ( 3-4) INTO THE BOILING BROTH.KEEP BROTH AT A LOW BOIL UNTIL YOU DROP ALL DUMPLINGS, STIRRING AFTER EVERY 4TH OR 5TH DROP,UNTIL ALL DUMPLINGS ARE IN TURN ON LOW