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chicken and dumplins recipe Chicken and Dumplings Recipe? (0 viewing) 
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TOPIC: chicken and dumplins recipe Chicken and Dumplings Recipe?
#69821
Robert King (Visitor)
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chicken and dumplins recipe Chicken and Dumplings Recipe?  
Anybody have a good recipe for this? Sounds good for today. Thanks, Robert King
 
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#69822
BILL ARNOLD (Visitor)
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chicken and dumplins recipe Chicken and Dumplings Recipe?  
From: Robert King < This e-mail address is being protected from spam bots, you need JavaScript enabled to view it To: < This e-mail address is being protected from spam bots, you need JavaScript enabled to view it Date: 10/26/2007 12:05:20 PM Subject: [BBQ] Chicken and Dumplings Recipe? Anybody have a good recipe for this? Sounds good for today. Thanks, Robert King
 
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#69823
Robert King (Visitor)
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chicken and dumplins recipe Chicken and Dumplings Recipe?  
tomorrow morning! Bill Arnold Blues Hog Barbecue Co. www.blueshog.com blues...@earth_link_.net [Original Message] From: Robert King < This e-mail address is being protected from spam bots, you need JavaScript enabled to view it To: < This e-mail address is being protected from spam bots, you need JavaScript enabled to view it Date: 10/26/2007 12:05:20 PM Subject: [BBQ] Chicken and Dumplings Recipe? Anybody have a good recipe for this? Sounds good for today. Thanks, Robert King
 
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#69824
Mike Chester (Visitor)
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chicken and dumplins recipe Chicken and Dumplings Recipe?  
 
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#69825
Mike Mather (Visitor)
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chicken and dumplins recipe Chicken and Dumplings Recipe?  
This one is really good. Mike Chester Chicken and Lemon Thyme Dumplings 5 portions        Ingredients:          Veloute         2? cups          Chicken Stock         2 oz.                White roux.         As needed        Salt and white pepper to taste          1 lb.                 Boneless, skinless chicken breast, cut on the bias in large pieces          2 to 3 cups      Chicken stock          1 tsp.               Fresh Thyme          8 Scoops         Raw dumpling batter (recipe follows)          1 cup               Celery, diced and par cooked          1 cup               Carrots, diced and par cooked          1 cup               Celery root, diced and par cooked (optional)          ? cup              White wine          Few drops        Lemon Juice          As needed        Salt and Pepper to taste          Garnish:                    Crisp Carrot Chips                    Sliced Chives          Method:          1. Prepare veloute sauce by bringing the 2? cups of chicken stock to a simmer.          2. Add the roux and whisk to prevent lumps. Add the wine and lemon juice. Simmer for              20 minutes. Adjust the seasoning and consistency.          3. Place some boiling stock in a casserole dish and scoop 8 dumplings and place in the              stock. Cover and Steam for about 10 to 15 minutes.          4. Place the chicken and the blanched vegetables in separate casserole dish. Pour              seasoned stock over the chicken. Cover and place in the oven for about 10 minutes or              until the chicken is completely cooked. Do not boil you must poach.          5. Remove most of the remaining liquid from chicken pan and Place the dumplings on              top. Add the veloute. Stir gently without disturbing the fluffy dumplings.          6. Plate up and top with the crisp carrot chips and chives. Lemon Thyme Dumplings Ingredients: 1          lb         Cake flour 4          tsp.       Baking Powder 1          tsp.       Salt 1/4       tsp.       Ground Sage 2          tsp,       Fresh Thyme. Chopped 1/4       tsp.       Marjoram pinch                White pepper 2          tsp.       Sugar 1          Tb.       Lemon rind grated 1 1/2 to 2 cups Milk (variable) Method: 1.  Mix all dry ingredients together. Add herbs and lemon rind. 2.  Add milk and mix lightly. Do not over mix. It should have the consistency of a stiff      batter. 3.  Scoop dumplings with a small ice cream scoop into simmering stock or on top of      the stew. Cover and steam until tender.
 
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#69826
mark estill (Visitor)
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chicken and dumplins recipe Chicken and Dumplings Recipe?  
This one is really good. Mike Chester Chicken and Lemon Thyme Dumplings 5 portions Ingredients: Veloute 2? cups Chicken Stock 2 oz. White roux. As needed Salt and white pepper to taste 1 lb. Boneless, skinless chicken breast, cut on the bias in large pieces 2 to 3 cups Chicken stock 1 tsp. Fresh Thyme 8 Scoops Raw dumpling batter (recipe follows) 1 cup Celery, diced and par cooked 1 cup Carrots, diced and par cooked 1 cup Celery root, diced and par cooked (optional) ? cup White wine Few drops Lemon Juice As needed Salt and Pepper to taste Garnish: Crisp Carrot Chips Sliced Chives Method: 1. Prepare veloute sauce by bringing the 2? cups of chicken stock to a simmer. 2. Add the roux and whisk to prevent lumps. Add the wine and lemon juice. Simmer for 20 minutes. Adjust the seasoning and consistency. 3. Place some boiling stock in a casserole dish and scoop 8 dumplings and place in the stock. Cover and Steam for about 10 to 15 minutes. 4. Place the chicken and the blanched vegetables in separate casserole dish. Pour seasoned stock over the chicken. Cover and place in the oven for about 10 minutes or until the chicken is completely cooked. Do not boil you must poach. 5. Remove most of the remaining liquid from chicken pan and Place the dumplings on top. Add the veloute. Stir gently without disturbing the fluffy dumplings. 6. Plate up and top with the crisp carrot chips and chives. Lemon Thyme Dumplings Ingredients: 1 lb Cake flour 4 tsp. Baking Powder 1 tsp. Salt 1/4 tsp. Ground Sage 2 tsp, Fresh Thyme. Chopped 1/4 tsp. Marjoram pinch White pepper 2 tsp. Sugar 1 Tb. Lemon rind grated 1 1/2 to 2 cups Milk (variable) Method: 1. Mix all dry ingredients together. Add herbs and lemon rind. 2. Add milk and mix lightly. Do not over mix. It should have the consistency of a stiff batter. 3. Scoop dumplings with a small ice cream scoop into simmering stock or on top of the stew. Cover and steam until tender.
 
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