Post by greysfang on Feb 23, 2022 16:34:49 GMT
Bringing this over from the old GR because this one is too good to lose.
To mel's recipe, I added one can of low salt chicken broth to boil the chicken (it came out incredibly tender and seasoned) and halved her salt until I tasted later. I also used one can of mushroom and one can of chicken instead of the two mushroom.
GUYS, I've found these frozen ones and they are fucking AWESOME.... I'm almost embarassed to post my recipe because it's so fucking simple...
oh well, here goes. The one I typed up for her, does also have a half-ass recipe that I use for homemade... but it's not EXACT, I don't measure when i cook!
1 Whole Fryer
1 yellow onion
2 large cans Cream of Mushroom soup
Dumplings – either homemade or frozen
Salt & pepper to taste
Put chicken in stock pot and fill with water – leave about an inch empty. Add 2 tablespoons of salt (or to taste) and black pepper. Cut up yellow onion and add to the chicken/water. Bring chicken to boil and allow the chicken to cook at a boil for about 40 minutes and then turn the chicken over and boil for about 20 minutes more. Remove chicken from broth and set aside to cool. While the chicken cools, make sure there is no skin/fat or bones in the pot – I just scoop around in the pot with a slotted spoon. Add the 2 cans of soup and bring the broth to a low boil. Debone the chicken and set the chicken aside. While the broth is boiling, either make the homemade dumplings or break up the frozen ones and add to the boiling broth. Always stir well during the adding of the dumplings because the dumplings have a tendency to want to stick to the pot. Allow the dumplings to cook for about 30 minutes – stirring often – and then add the chicken. Allow about 15 to 30 minutes of cooking after the chicken is added – if you over cook it, the chicken will fall apart and get stringy.
Homemade dumplings
1 cup self rising flour
1/3 self rising flour in small bowl
1 tablespoon Crisco
Cold water
Put flour in a bowl. Using a fork, cut the Crisco into the flour until it’s a flaky consistency. Add the cold water and mix ingredients together. A tablespoon at a time, pick up the flour mixture and roll it into the small bowl of dry flour. Pat that out in your hand to a thin layer and tear it into about 3 pieces and add to boiling broth. Repeat until all ingredients are used. Allow dumplings to cook for 30 minutes and then add chicken and cook for an additional 15 minutes.
** I went and found the frozen dumplings, seriously USE them! **
They are Mary B's open kettle dumplings and they are THE bomb:
Mary B's Open Kettle Frozen Dumplings - Walmart.com
oh well, here goes. The one I typed up for her, does also have a half-ass recipe that I use for homemade... but it's not EXACT, I don't measure when i cook!
1 Whole Fryer
1 yellow onion
2 large cans Cream of Mushroom soup
Dumplings – either homemade or frozen
Salt & pepper to taste
Put chicken in stock pot and fill with water – leave about an inch empty. Add 2 tablespoons of salt (or to taste) and black pepper. Cut up yellow onion and add to the chicken/water. Bring chicken to boil and allow the chicken to cook at a boil for about 40 minutes and then turn the chicken over and boil for about 20 minutes more. Remove chicken from broth and set aside to cool. While the chicken cools, make sure there is no skin/fat or bones in the pot – I just scoop around in the pot with a slotted spoon. Add the 2 cans of soup and bring the broth to a low boil. Debone the chicken and set the chicken aside. While the broth is boiling, either make the homemade dumplings or break up the frozen ones and add to the boiling broth. Always stir well during the adding of the dumplings because the dumplings have a tendency to want to stick to the pot. Allow the dumplings to cook for about 30 minutes – stirring often – and then add the chicken. Allow about 15 to 30 minutes of cooking after the chicken is added – if you over cook it, the chicken will fall apart and get stringy.
Homemade dumplings
1 cup self rising flour
1/3 self rising flour in small bowl
1 tablespoon Crisco
Cold water
Put flour in a bowl. Using a fork, cut the Crisco into the flour until it’s a flaky consistency. Add the cold water and mix ingredients together. A tablespoon at a time, pick up the flour mixture and roll it into the small bowl of dry flour. Pat that out in your hand to a thin layer and tear it into about 3 pieces and add to boiling broth. Repeat until all ingredients are used. Allow dumplings to cook for 30 minutes and then add chicken and cook for an additional 15 minutes.
** I went and found the frozen dumplings, seriously USE them! **
They are Mary B's open kettle dumplings and they are THE bomb:
Mary B's Open Kettle Frozen Dumplings - Walmart.com
To mel's recipe, I added one can of low salt chicken broth to boil the chicken (it came out incredibly tender and seasoned) and halved her salt until I tasted later. I also used one can of mushroom and one can of chicken instead of the two mushroom.
