I need an authentic chicken and dumplings recipe?

Hello. I need a wonderful down south chicken and dumplings recipe!


Please help!!I need an authentic chicken and dumplings recipe?
SOUTHERN STYLE CHICKEN %26amp; DUMPLINGS





1 stewing chicken, cut up


4 celery stalks


1 med. carrot, cut into 1/2 inch slices


1 sm. onion, sliced


2 tsp. salt


1/8 tsp. pepper


5 c. water


1/2 c. Bisquick





In large pot place all ingredients except 1/2 cup Bisquick. Bring to boil and cover, lower heat and cook for 2 hours or until chicken is tender. When done, make dumplings.


Take chicken and vegetables out of stew. Bring stew to boil and add the 1/2 cup Bisquick to make the gravy. Let boil until all lumps are out, stir to keep from sticking. When ready, drop dumplings in gravy, push in with fork to coat the dumplings. Cook for 10 minutes. Debone chicken in meantime. Put chicken and vegetables back in gravy with dumplings and cook 15 minutes more. May be served over rice.








OLD FASHIONED EGG DUMPLINGS:





1 c. Bisquick


1 egg


1 tbsp. milk





Mix thoroughly with fork. Drop dough by tablespoon into gravy.





OR





SOUTHERN CHICKEN N' DUMPLINGS





2-3 chicken breast (with bone and skin)


water


1 stick of butter


3 cups self-rising flour


1 cup milk


1/2 cup vegetable oil


salt and pepper, to taste





Place chicken and butter in a Dutch oven and cover with water. Boil on medium-high until chicken is done. Remove chicken, debone, and pull apart.


Return chicken to broth and set heat to medium.





Dumplings: Place flour in a large bowl and make a well in the middle. Add milk and vegetable oil. Stir to make a firm dough. Knead dough a few times until dough is no longer sticky. Add more flour, if necessary.





Roll out dough on a floured surface and cut into strips. Drop dough into broth. Stir frequently. More water may be added to make a larger quantity without diluting flavor. Add salt and pepper to taste.





Cook 10-15 minutes on low.





OR





SOUTHERN CHICKEN %26amp; DUMPLINGS





1 chicken


2 eggs


1 stick butter


1 chicken bouillon cube


Celery, optional


2 c. flour


1/2 tsp. salt


3-4 c. milk


1 onion, optional





Cook chicken and debone; reserve the stock. (May cook celery and onion with chicken.) In separate bowl, mix together flour, eggs, salt and enough broth to make dough soft. Separate dough in half and roll out on floured board; roll out thin like pie crust. Flour dough good and cut in 2 x 4 inch strips.


Drop in boiling broth. Put butter, milk and chicken bouillon in with stock before adding dumplings. Cook until dumplings are tender. Stir frequently.





JMI need an authentic chicken and dumplings recipe?
This is from Central Texas.


Flour, season and Brown chicken until crispy. Place in pot and cover with water. Add chicken bouillion cubes - 1 per 2 cups of water.





After chicken is tender, you can drop in canned biscuits that have been mositened and floured or make them yourself using a bit more milk - like 2-3 T so they are softer then ones you roll out, then just squeeze off in equal golf ball sized portions and coat with a fine coat of flour when you plop them in.. It is important that the heat remain steady - so don't use and electric frying pan as it will go on and off and spoil the dumplings. After 20 min at a good bubbling boil, remove a dumpling and check to see if it is done in the middle. Will be dry and tender but not slimey on the inside.





If it is not 'thick' enough for your taste, then you can mix 1/4 cup flour or corn starch with a cup of cold water til it has NO lumps and pour it in and stir well. That will thicken in abour 4-5 min.





Be sure to taste for Salt and add if you need to.





I think seasoning (salt %26amp; pepper) and browning the chicken gives it a lovely flavor and sometimes you get some krispings in your gravy which are yummy.





Good luck!





Good luck!!
Cook the chicken in a pressure cooker or just a pot. You can use water but I prefer using chicken broth instead. Once the chicken is cooked pull it out of the water and add the dumplings. You can find premade dumplings in the freezer section. They are just as good. Put a few in at a time while stirring and allow the broth to come back to a boil before adding more. Once all the dumplings are in the pot reduce the heat to medium low and let the dumpling simmer. While the dumplings are cooking pull all the meat off the chicken and add it back into the pot. Let that simmer till the dumplings have fluffed up from absorbing some of the liquid. That's all you need to do.
Go to AOL Search - type in - Old Fashioned Chicken %26amp; Dumplings Recipe - a page will pop up w/boo coo's of recipes to select from.








Have you ever tried taking white flour tortilla's, slice in strips. Dump a couple cans of fat free low sodium chicken broth in a pot %26amp; bring it to a boil. Drop the strips of white flour tortilla's singly into the hot broth, they will swell %26amp; cook. Open a 7 or 12 ounce can of cooked white meat chicken %26amp; stir into the mixture. Stir lightly or you will break up the dumplings. Don't cook too long or dumplings will get mushy. Very good - easy %26amp; simple.