Old-Fashioned Southern Chicken and Dumplings - Recipes

Old-Fashioned Southern Chicken and Dumplings



Over the years, I’ve learned that nothing is more important about chicken and dumplings than getting your stock right. It’s got to have that super rich flavor and velvety texture.
To do that, I start with a whole young chicken. The bones help richen the broth, so I always use a whole chicken. Opting for a young chicken means the meat will be super tender and since they’re smaller, they’ll cooker faster. 
To add even more flavor, I use 1 heaping tablespoon of a wet chicken base like Better Than Bouillon. If you don’t have that, 3 chicken bouillon cubes will work as well. 
And as one final punch of flavor, I add a can of cream of chicken soup. This step is certainly optional, but highly recommended. It helps to thicken the stock some and adds some great flavor.  I also like for my stock to be a little thick, so I add a cornstarch slurry to thicken it up a bit. This step is also optional. Simply whisk 3 tablespoons of cornstarch into about 1/4 cup of cool water and then whisk that into the stock. When you bring the stock to a boil, it will thicken up and give it a velvety texture. 
But when you want authentic Chicken and Dumplings, you need to make your own. And they’re really not that hard. I start with 2 level cups of all-purpose flour. (Quick note about measuring flour: stir the flour with a fork, then spoon the flour into a dry-measure measuring cup, and level off.) All-purpose flour produces a thick, dense dumpling ...
Fuente de la noticia: southernbite
URL de la Fuente: http://southernbite.com/

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