Chicken and dumplings

Discussion in 'Good Eats' started by red55, Mar 31, 2008.

  1. red55

    red55 curmudgeon Staff Member

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    Despite being armed with my grandma's recipe and having been shown the process by my mom, my chicken and dumplings do not compare. What is the trick here?
     
  2. CajunlostinCali

    CajunlostinCali The Bionic Burro

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    Taking a stab here but I would say using a dead chicken over a live one might just get er done!
     
  3. LSUMASTERMIND

    LSUMASTERMIND Veteran Member

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    lol:hihi:
     
  4. orlandotiger

    orlandotiger GEAUX TIGERS!

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    Red, I am not sure here. I have my Mom's recipe but have never tried to make (go home for that!:grin:) but I have to call her after work anyways and I will ask her for some tips and let you know!
     
  5. OkieTigerTK

    OkieTigerTK Tornado Alley

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    my immediated guess if you are talking about the dumplings is dont overmix the dough. just mix it enough to moisten the ingredients. overmixing will work the gluton in the flour and the dumplings wont be as light.
     
  6. OkieTigerTK

    OkieTigerTK Tornado Alley

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    and might i add, great. now i am craving chicken and dumplings just like i am home made fried chicken. :hihi:
     
  7. CajunlostinCali

    CajunlostinCali The Bionic Burro

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    Might consider yourself a threat in the hen house for the next week or two. :grin:

    Run Chickens, Run...
     
  8. TheDude

    TheDude I'm calmer than you.

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    That's easy to figure out.



    Grandma.


    Mine don't compare either. It's a maternal conspiracy.
     
  9. OkieTigerTK

    OkieTigerTK Tornado Alley

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    always an important factor!:thumb:
     
  10. Ellis Hugh

    Ellis Hugh Space Wrangler

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    My grandmother took plain canned biscuits, and rolled them out flat like a pizza dough, but much thinner. Then you cut them into strips. No worries about dough ratios, because its already been done for you. By the time everything simmers together, I giarantee you that you won't be able to tell the difference.
     
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