I need a chicken and dumpling recipe for a restaurant.?

i am a new chef and cooking chicken and dumplings for a small restaurant but i need to make alot of it, i have made small batches, but could use some help. i start with browning the chicken in the oven and then i put it in the pot with the stock, and add to it with all the spices, and i do drop dumplings. it is really good, but i could use some ideas i normally make about 2 gallons..i need about 5 gallons.I need a chicken and dumpling recipe for a restaurant.?
Since you say it's a small restaurant i'm assuming this isn't going on a buffet line


I think you have the right idea but for restaurant service you may want to re-think the order of preparation. We used to have the chicken and sauce base along with all veggies (except the peas) ready to go (cooked 90% and cooled). when we got an order we would poach the dumplings in stock while heating chicken and veggies in a pan in the oven. peas would be stirred in at the last minute.


Dumplings are better (i.e. lighter) if they are served immediately after cooking rather than being reheated or held on a hot line.I need a chicken and dumpling recipe for a restaurant.?
Sweetie,i am not a meat eater,nor do i have a recipe for you.However,you have a basic recipe to start with,if you can make 2 gallons,you can make 5 gallons.You simply need to experiment.You need to first up your ingredients.Find the balance you need to make 5 gallons instead of just the two.If you already have a starting recipe,your hardest work is done.You need to up your ingredients(use more of them).People,come to your restaurant,and keep coming back because you are authentic,and the foods good.They like your recipes,or they wouldnt come back.All you need to do is work out a ratio of the ingredients.Doing this involves experimenting.Simply use more ingredients to make more of the product.Good luck with your restaurant hun and have a good night!
Flat Dumplings


Quick and easy, great for chicken and dumplings.';





INGREDIENTS


2 cups all-purpose flour


1/2 teaspoon baking powder


1/2 teaspoon salt


3/4 cup chicken broth


1 egg, lightly beaten


1 tablespoon dried parsley


2 tablespoons minced onion


DIRECTIONS


Mix together flour, baking powder, and salt in medium bowl.


Stir together broth, egg, parsley, and onion. Add dry ingredients and stir until moistened.


Turn out on floured board, knead lightly. Roll to about 1/8 inch thick. Cut into circles and drop into boiling soup or broth. Reduce heat to medium, cook 15 minutes or until done.
Easiest answer is to just multiply your ingredients by 2.5 and make a large batch thusly in a really big pot. But seeing as you are a chef and doing restaraunt cooking, you'd likely know that one, and are just looking for some interesting bits to try.





I'm no professional, but I'd suggest pan-browning the chicken bits, and then deglazing the pan, and adding the result to the stock for a little extra chickeny kick. (if you're doing a ';home cookin' '; thing )





If its within budget, add a little bit of white truffle-infused olive oil to the stock for a wonderful, earthy, mushroomy hint of flavor to the end product.





For dumplings, an appropriately-sized ice cream scoop can speed up the process of dumpling making (for drop dumplings) and helps keep them quite uniform in size.





For dumpling variations, a semolina dumpling is a bit of a more rustic offering.. my personal recipe is to wisk together whole egg and softened butter... 1 egg per about 2 1/2 oz of butter as a rough ratio.. mix them well till they're about doubled in volume... then add the semolina flour at a 1:1 ratio with the amount of butter you use. if ya use 2 eggs, and 5 oz of butter, add 5 oz of semolina. 4 eggs, 10 oz of each, etc.





Toss in some parsley (for color and flavor), a little salt, and some nutmeg to taste.. (use Mace if you want a slightly subtler flavor).. but most importantly... take the resultant bowl of dough and let it sit covered in the refrigerator for about 20-25 minutes.. Semolina is a much coarser sort of flour than the norm, and it requires that long to really absorb the egg/butter/herb mixture and incorporate it well. Omitting the ';rest'; results in a very inferior dumpling.





You can also use Potato Flour for a ';potato dumpling'; variant.





Oooorrrrr... if ';health food'; is not a worry, and you want sheer flavor.. render down some bacon or fat back and use it as a partial substitute for some of the butter. Bacony flavor and chickeny flavor go very well together.





Just some notions.
1 can garlic chicken broth


2 cans cream of chicken soup


1/4 cup frozen corn


2 boneless skinless chicken breasts


1 cup Bisquick


1 cup milk (about)


pepper


Boil chicken in chicken broth until juices run clear.


Remove chicken from pan and add cream of chicken soup and corn to broth.


Bring to boil while cubing cooked chicken.


Mix together Bisquick, milk and pepper into a thick batter.


When pot has a rolling boil, drop batter in by the tablespoon around the edges to form dumplings


When pot returns to rolling boil turn heat down to low boil, for approximately 10 minutes, or until dumplings are done. They will lose there shine.


Add cubed chicken bake in for last 5 minutes, to reheat.





if you want more double the amount