Chicken and Dumplings? What's the best recipe. I've never been able to master this dish.?

well when i do chicken and dumplings i do this i roast the chicken pieces with the fat and skins removed cook natural while they are cooking i chop up all my veggies what are in season like carrots,leeks, onions. mooli--- (white radish) turnips,parsnips,cauliflower,sprouts potatoes.1-2 cloves of chopped garlic. plenty of herbs and spices like parsley , rosemary, thyme, basil if these herbs are not available fresh used dry type its just as good.and plenty of pulses like kidney beans, lima beans, pearl barley,harricot beans, a touch of pepper and salt make a oxo gray pour this pver the veggies etc then when the chicken pieces are cooked pop them on top of your veggies etc let it cook until the veggies are nearly cooked get some dumpling mix add sage chopped up with it pop them on top until they are cooked and the remaining time to finish cooking the veggies etc. serve it with crusty bread rollsChicken and Dumplings? What's the best recipe. I've never been able to master this dish.?
GO to www.cooks receipes.com you should be able to get one there .Chicken and Dumplings? What's the best recipe. I've never been able to master this dish.?
CHICKEN AND DUMPLINGS





Chicken Preparation:





1 4 lb broiler or roasting chicken


2 quarts water or chicken broth


1 teaspoon bouillon powder


2 tablespoons fresh parsley


1 onion, whole


1 bay leaf (optional)


2-3 cloves garlic, crushed


pinch of black pepper


1/2 lb baby carrots


2-3 stalks celery, whole, plus leaves





Wash chicken, inside and out. Place in a large enough pot to cover with about 2 quarts of water or chicken broth and bouillon powder (a bouillon cube or soup base may be substituted. Add celery, a bay leaf (optional), parsley, pepper, onion and garlic. Bring the pot to a boil and then reduce heat immediately to low; simmer for 60-90 minutes until chicken is very tender.


Remove chicken from the broth and set on a dish to cool. Add the baby carrots to the broth and cook carrots on medium until tender (about 15-20 minutes). Remove carrots using a slotted spoon and set aside. Continue to simmer the broth over low heat while preparing the dumplings.





When chicken becomes cool enough to handle, cut into bite size pieces, removing bones and skin. Set de-boned chicken aside.








In a medium bowl, combine flour and salt; cut in shortening using a pastry blender or a large fork (pastry makers mix in the shortening using their hands - if you want to try, dip your hands in ice cold water for a minute, then dry your hands first; it's important not to melt the shortening!)


Add cold water, a few spoons at a time, mixing the dough from the outside in until a dough forms (do not overmix).





Roll dough out on a work surface which has been lightly sprinkled with with flour to prevent sticking. Roll dough out thinly, about 1/8'; thick, then slice into strips, each about 2 inches in length.





Gently drop the dumplings into the simmering chicken broth. Stir them gently to prevent sticking. Add chicken, pepper and butter and simmer for another 10 minutes or so before serving.





Serve with the carrots on the side and sprinkle the chicken and dumplings with a bit of chopped parsley, if desired.





Variations: Add 1/4 teaspoon each of rubbed sage and/or onion powder to chicken broth for added flavor. Sometimes we serve this with sliced mushrooms, too. Simple add them to the broth during the last 10 minutes
Crockpot Chicken and dumplings


6 chicken legs, skin removed


1 onion, quartered


2 ribs celery, cut into large pieces


2 carrots, peeled and cut into large pieces


1 sage leaf


1 bay leaf


Water





In a 5qt. crockpot, place all ingredients inside and cover plus 2 inches with water. Cook overnight on low . Strain stock, allow stock and chicken mixture to cool. Remove meat from bones and shred. Return to crockpot and cover with stock, bring to high temperature for at least one hour before adding dumplings.





Dumplings


2 1/2 cups flour


1 stick butter (must be cold)


1/2-1 cup water, stock, buttermilk, milk, etc.





In a bowl, sift flour, cut butter into small pieces and work into flour with a pastry cutter, a fork or your fingers until its the size of small peas and all butter is incorporated. Slowly add cold liquid, mixing with hands until it forms dough. Dust with flour and allow to stand for a half-hour before rolling into walnut-sized balls and place in hot chicken stock in crockpot. Cover and allow to cook 1 hour. Sauce will thicken and dumplings will float to the top. Serve in bowls and add salt and pepper to taste.
I'd check out www.allrecipes.com and search for ';chicken and dumplings';.
Use the instant packaged gravy mix. Country gravy style preferable the one with pepper to thicken your shredded chicken in broth cooked with chopped onions. Then for the ';dumplings'; use sliced flour tortillas drop them in towards the end of cooking and let cook for about 15 minutes, done, good!