A hearty chicken and dumplings recipe that is perfect on a cold day or to satisfy a craving for something savory and inexpensive. Recipe as follows compliments of chef Paula Deen.
Hello everyone, I hope you're having a fantastic day today. Today, we're going to make Lady and Son's Chicken and Dumplings - Paula Deen. It's one of my all-time favorite food recipes. This time, I'm going to do something a little different. This is going to be delicious. Prepare the ingredients before making Lady and Son's Chicken and Dumplings - Paula Deen in your home. Then, follow these steps below to serve Lady and Son's Chicken and Dumplings - Paula Deen for your family or friends.
1 roasting chickens
3 celery ribs
2 bay leaves
2 chicken bouillon cubes
1 Paula Deen's House Seasoning Mix
10 3/4 all-purpose flour
If you have prepared the ingredients needed, now time to start cooking. There are 5 steps you must follow to make Lady and Son's Chicken and Dumplings - Paula Deen in your home by yourself.
To start the chicken: Place the chicken, celery, onion, bay leaves, bouillon, and House Seasoning in a large pot. Add 4 quarts of water and in water and bring to a simmer over medium heat. Simmer the chicken until it is tender and the thigh juices run clear, about 40 minutes. Remove the chicken from the pot and, when it is cool enough to handle, remove the skin and separate the meat from the bones. Return the chicken meat to the pot. Keep warm over low heat.
To prepare the dumplings: Mix the flour with the salt and mound together in a mixing bowl. Beginning at the center of the mound, drizzle a small amount of ice water over the flour. Using your fingers, and moving from the center to the sides of the bowl, gradually incorporate about 3/4 cup of ice water. Knead the dough and form it into ball., Dust a good amount of flour onto a clean work surface. Roll out the dough (it will be firm, working from center to 1/8-inch thick. Let the dough relax for several minutes.
Add the cream of celery soup to the pot with the chicken and simmer gently over medium-low heat.
Cut the dough into 1-inch pieces. Pull a piece in half and drop the halves into the simmering soup. Repeat. Do not stir the chicken once the dumplings have been added. Gently move the pot in a circular motion so the dumplings become submerged and cook evenly. Cook until the dumplings float and are no longer doughy, 3 to 4 minutes., To serve, ladle chicken, gravy, and dumplings into warm bowls.
Cook's Note: If the chicken stew is too thin it can be thickened before the dumplings are added. Simply mix together 2 tablespoons cornstarch and 1/4 cup of water then whisk this mixture into the stew.
So that brings us to the end of this special Lady and Son's Chicken and Dumplings - Paula Deen recipe. Thank you very much for taking the time to read this. I'm confident you'll be able to make this at home. There will be some interesting food at home recipes on the way. Remember to bookmark this page in your browser and share it with your family and friends. Thank you for reading once more. Go ahead and start cooking!
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