The Official ****Chicken and Dumplings Thread****

[Pasta Little Brioni]

Here's your start to the daily food thread :clap:

[Pasta Little Brioni]

Split chicken breasts. Bone and skin on. Gets you a great broth.
Veggies optional.
Flat dumplings, no egg noodle or damn biscuits
Flour to thicken

Pretty damn easy.

[TimBone]

Hell no to flat dumplings.

[Pasta Little Brioni]

Hell no to flat dumplings.

You like da big puffy kind like da nipple?

[KCUnited]

I had to Google flat dumplings, never heard of them before. Is that a regional thing?

They kind of look like a thicker cut noodle.

[Pasta Little Brioni]

Mine came out more like thick tasty goodness. Definitely much thicker than an egg noodle, but not a damn biscuit

[Pasta Little Brioni]

Rolled out flat, but plumped nicely

[Go Royals]

How do I make dumplings?

[Pasta Little Brioni]

If anything can summon FMB...this is it

[TimBone]

Only terrorists and Minnesotans use the flat dumplings.

[Pasta Little Brioni]

Only terrorists and Minnesotans use the flat dumplings.

You biscuit usin sumbitch!

The ace move is Texas rolls with sweet cream butter to sop up the broth.

[ModSocks]

Weird.

I love Chicken and Dumplings. My grandma use to make it. I got word last night that she passed away.....and then this thread shows up.

[Buzz]

Pics or it didn't happen.

[redfan]

Dumplings?!?! Starter pack much?
Dumplings are just boiled wads of dough.
Homemade noodles are what should be happening.

[Pasta Little Brioni]

Pics or it didn't happen.

The after pic will be rumbling and bubbling up later if you wish...

[Pasta Little Brioni]

Dumplings?!?! Starter pack much?
Dumplings are just boiled wads of dough.
Homemade noodles are what should be happening.

This isn't the damn soup thread

[ModSocks]

The one time i attempted to make Chicken and Dumplings i think i made my wads of dough too big....eeek.

[redfan]

This isn't the damn soup thread

Oh. My bad. Carry on then.

[Pasta Little Brioni]

Oh. My bad. Carry on then.

We are tryin to summon ones Simply Red and FMB here. Serious bidness!

[Buzz]

This isn't the damn soup thread



Meh, chicken and noodles. Just made it Sunday.



.

[threebag]

Looks good buzz

[threebag]

Sorry to hear about your grandma detoxing. Prayers to you and your family.

[redfan]

Buzz knows what I'm talking about.

[KCUnited]

Meh, chicken and noodles. Just made it Sunday.



.

That looks legit.

[Pasta Little Brioni]

Meh, chicken and noodles. Just made it Sunday.



.

Wrong thread brah

[SAUTO]

Meh, chicken and noodles. Just made it Sunday.



.

That looks awesome.

[Pasta Little Brioni]

Sides

Texas rolls with sweet cream butter and snap peas. Not frozen BS either.

[stumppy]

Always.....ALWAYS sprinkle some nutmeg on top of you C&D before you eat it.

[Pasta Little Brioni]

Next day leftovers are ALWAYS better too


Most importantly, NO canned veggies or fucking toast

[jspchief]

Never had chicken and dumplings. I stay pretty low carb these days, so probably never will.

[tooge]

I don't do the flat dumplings. To me, that's just chicken noodle soup with thick noodles. For mine, I saute diced onions, celery, and carrots till aromatic. Add in minced garlic and saute another minute or so. Then I add water and chicken thighs with skin on and bone in. I bring it to a simmer for about an hour. Then I remove the chicken, let it cool, remove the skin, break up the meat, and add the meat back to the pot. Bring it back to a simmer, then I add the dumplings. My dumplings are just flour, baking powder, salt/pepper, and water. I just grab a large marble sized clump of dough, and drop them in one at a time. They float when done. That's it. Easy and amazing.

[Pepe Silvia]

I like Dumplings made out of Bisquick.

[philfree]

To make dumplings I use flour, 1 egg and a cup of the chicken broth from the chicken I boiled the day before. I knead it and add flour till it has the right amount of stiffness. Then I roll them out to my desired thickness. Then I cut them into the desired size. In the mean time the broth has come to a boil. Always have to add some low sodium Swanson's chicken broth to the broth but after it's brought to boil I start to drop the dumplings. One at a time and slowly so they don't stick together. Then when the dumplings are in I put in the chicken and let it cook for awhile longer and it's done. It's fantastic!

[Pasta Little Brioni]

free this broth is amazing and it's from 2 split chicken breasts with skin on. No added broyh needed, just a generous serving of black pepper and a pinch of salt.

These definitely weren't noodle like dumplings, so flat may have been the wrong term. Definitely a thick tasty lump of flour. Awesome.

[Rooster]

She'll be coming around the mountain when she comes.......... She'll be coming around the mountain when she comes.

[seclark]

my fathers side of the family made them flat.
mothers side made them thick and doughy.

i like em all.
sec

[Rasputin]

Never had chicken and dumplings. I stay pretty low carb these days, so probably never will.


WTF?


Seriously?


:eek:

[Fish]

Never had chicken and dumplings either. Mainly because "Dumplings" is such an unappetizing word. Which is an odd psychological issue I've never fully outgrown.

[Pasta Little Brioni]

Never had chicken and dumplings either. Mainly because "Dumplings" is such an unappetizing word. Which is an odd psychological issue I've never fully outgrown.

Chicken n Tasty Lumpy wads of goodness. Better?

[jspchief]

WTF?


Seriously?


:eek:
Yeah I know. And I came from a family where my grandmother and mother were amazing cooks and this is exactly the type of meal they'd make. Kind of surprising really.

[TimBone]

I don't do the flat dumplings. To me, that's just chicken noodle soup with thick noodles. For mine, I saute diced onions, celery, and carrots till aromatic. Add in minced garlic and saute another minute or so. Then I add water and chicken thighs with skin on and bone in. I bring it to a simmer for about an hour. Then I remove the chicken, let it cool, remove the skin, break up the meat, and add the meat back to the pot. Bring it back to a simmer, then I add the dumplings. My dumplings are just flour, baking powder, salt/pepper, and water. I just grab a large marble sized clump of dough, and drop them in one at a time. They float when done. That's it. Easy and amazing.
This sounds dope.

[Pasta Little Brioni]

This sounds dope.

You use canned biscuit. Admit it!

[TimBone]

You use canned biscuit. Admit it!
I've never made it! I'm gonna try that recipe that tooge posted, though.

[Pasta Little Brioni]

Breast >>>>>> Thigh

[Baby Lee]

I like Dumplings made out of Bisquick.

Bisquick is a decent shortcut. If you want them from scratch, the key is fresh flour, baking soda, lard and buttermilk, . . . and of course salt. Fold/cut-in together until all juuuuust moistened, form pillows and let sit/set. Ladle them into the broth at the end and simmer until puffed and cooked through [check center of dumpling with toothpick].

[Fish]

Chicken n Tasty Lumpy wads of goodness. Better?

I don't know, man. "Tasty Lumpy wads?" Are you really trying to help?

[Baby Lee]

I don't know, man. "Tasty Lumpy wads?" Are you really trying to help?

how about redneck gnocchi?

[stumppy]

Always.....ALWAYS sprinkle some nutmeg on top of you C&D before you eat it.

Anybody ? :shrug:

[Baby Lee]

You use canned biscuit. Admit it!

http://permanentposies.com/wp-content/uploads/2011/11/P1090413_thumb1.jpg

[DJ's left nut]

Only terrorists and Minnesotans use the flat dumplings.

This is correct.

Floaters for the mothafuckin' win.

[Baby Lee]

Anybody ? :shrug:

Fresh grated nutmeg is a great 'secret ingredient' for a lot of savory-starchy dishes.

One of my favorites is cheesy broccoli and rice. A sprinkle right before serving is awesome.

[stumppy]

Fresh grated nutmeg is a great 'secret ingredient' for a lot of savory-starchy dishes.

One of my favorites is cheesy broccoli and rice. A sprinkle right before serving is awesome.

I'll have to give that a try. Nutmeg on C&D is how I was raised. In fact, I've got to have it before I'll eat C&D. But I've never found anyone else who does.

[Pasta Little Brioni]

http://permanentposies.com/wp-content/uploads/2011/11/P1090413_thumb1.jpg

If this doesn't summon FMB...

[Baby Lee]

If this doesn't summon FMB...

Cheezy Dumplin's!!!

http://inmamamaggieskitchen.com/wp-content/uploads/2014/08/Goldfish-In-Mama-Maggies-Kitchen.jpg

[Fish]

If this doesn't summon FMB...

By the power of Hyvee biscuits! We command you!

http://i64.tinypic.com/2il0wp1.jpg

[Rasputin]

http://permanentposies.com/wp-content/uploads/2011/11/P1090413_thumb1.jpg

The anticipation of opening one of these things before it POPS open. Slowly unwrap it POP. Quickly POP. It's just one of those things that happen no matter how expected it's still unexpected.

It's a bomb ready to go off in your hands.

[Pasta Little Brioni]

By the power of Hyvee biscuits! We command you!

http://i64.tinypic.com/2il0wp1.jpg

ROFL

[Pasta Little Brioni]

Cheezy Dumplin's!!!

http://inmamamaggieskitchen.com/wp-content/uploads/2014/08/Goldfish-In-Mama-Maggies-Kitchen.jpg

Buh gawd kang, you've ressurected inmen instead ROFL

[Buzz]

ROFL, :bolt:, ducking for cover.

[philfree]

I said chicken train
In my brain
I said chicken train
In my brain
I said chicken train I can't get it on, I can't get it on
Chicken train take the chickens away

I said laser beam
In my brain
I said laser beam in my brain
I said laser beam in my brain chicken train take the chickens away.........