Who Makes the BEST Chicken and Dumplings?

Who Makes the BEST Chicken & Dumplings? Cookbooks on Shopify: https://collardvalleycooks.shop/ Cookbooks on Amazon: https://amzlink.to/az0gh08tgT4f0 Dumplings - Master Cookbook Recipe # 162 These classic Southern-style dumplings are rolled and cut, creating a hearty, smooth texture that is perfect for chicken and dumplings or even a fruit cobbler. Ingredients 2 cups Self-rising flour 1/8 cup Vegetable shortening 2/3 cup Milk Instructions Cut in Shortening: In a medium-sized bowl, mix the flour and shortening using a fork or a pastry cutter until the texture resembles small pea-sized crumbs. Add Milk: Gradually add the milk and stir until all the flour is incorporated and a dough forms. Knead: Dust a clean surface and the top of the dough with flour. Knead the dough 7 to 8 times by folding it over until it becomes smooth and manageable. Roll and Cut: Roll the dough to approximately 1/4 inch thickness. Use a pizza cutter or fork to cut the dough into strips (about 1 inch by 2 inches). Lightly dust the pieces with flour to prevent sticking. Cook: Add the dumplings to boiling chicken broth (or a cobbler filling). Immediately reduce the heat to the lowest setting. Simmer: Cover the pot and cook for 10 to 15 minutes. Stir the bottom of the pot periodically while cooking to prevent sticking. Drop Dumplings - Master Cookbook Recipe # 161 These old-fashioned drop dumplings are the ultimate comfort food. Soft, pillowy, and infused with the rich flavor of roast broth, they are the perfect way to turn a pot roast into a hearty family feast! 2 cups Self-rising flour 1/4 cup Shortening (Alternative: Use 2 cups of biscuit mix, Master Cookbook Recipe # 112) Broth from a cooked pot roast Instructions Prepare the Dough: In a bowl, cut the shortening into the self-rising flour using a blending fork or pastry blender until the mixture resembles pea-sized crumbs. Mix in Broth: Gradually add enough roast broth to the flour mixture to create a thick, sticky dough. It should be thick enough to hold its shape when dropped from a spoon. Prepare the Pot: Before adding the dumplings, ensure your pot roast broth is thickened to your liking. Drop Dumplings: Push the roast and vegetables to the sides of the pot to make room. Drop the dough by heaping tablespoons directly into the simmering broth. Steam: Place a lid on the pot and cook for at least 15 minutes. Crucial: Do not peek or stir while they are steaming! Finish: Once cooked, gently spoon some of the hot broth over the dumplings to coat them well before serving. Chicken & Dumplings - Master Cookbook Recipe # 621 This is the ultimate Southern comfort food—tender chicken and silky, homemade dumplings in a rich, creamy broth. Tammy promises these are the best chicken and dumplings you will ever eat, and once you taste that velvety broth and those perfectly cooked dumplings, you'll see why! 1 whole Chicken (boiled, meat reserved and broth kept—Master Cookbook Recipe # 116) Double batch Homemade Dumplings (Master Cookbook Recipe # 162) 2 cans (10.5 oz each) Cream of chicken soup 4 cups Water 1 tsp Salt 1/2 tsp Black pepper Optional Thickener: 1/3 cup self-rising flour mixed with 1 1/2 cups cold milk Instructions Prep the Broth: In a large stockpot, combine your reserved chicken broth with 4 cups of water and bring to a boil. Stir in the cream of chicken soup, salt, and pepper until smooth. Cook Dumplings: Carefully drop your prepared dumplings into the boiling broth. Stir gently and occasionally to ensure they don't stick. Simmer: Once all dumplings are in, reduce heat to the lowest setting. Cover and cook for 10 minutes, lifting the lid to stir every 2–3 minutes. Thicken: If the broth isn't thick enough, whisk together the optional flour and cold milk until smooth, then stir it into the pot. Finish: Add the reserved chicken meat and stir. The dumplings are done when they appear flatter and have changed texture (usually about 15 minutes after they were first added). Serve: Ladle into bowls and serve piping hot. Check out the step-by-step video to see exactly how Tammy drops those dumplings! Notes Tammy’s Tips The secret to great dumplings is a gentle touch—you want to stir them "with care" so they don't break apart before they've had a chance to set. If you like a very thick, stew-like consistency, don't skip the flour and milk slurry at the end. These are even better the next day if you have any leftovers, as the dumplings continue to soak up that delicious, seasoned broth!