Chicken and Dumplings

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (164)

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Average Rating:

Total Reviews: 164

Showing 131-140 of 164

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  • on February 08, 2005

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    the best taste for roasted chicken that can be used in myraid recipes calling for chicken.

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  • on February 07, 2005

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    I used a rotistere chicken so cut out some time but did everything else per recipe. Turned out the best dumplings I every had(even for breakfast this am Will use over and over

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  • on January 31, 2005

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    This was a great tasting recipe. A little time consuming, but well worth the work. The dumplings were the best ever! My only question is about the supreme sauce. Flour is listed twice in the ingredients...once as 1 tablespoon and once as 1/4 cup. The recipe says to melt the butter and oil, saute the veggies then add the flour to make a roux. Obviously, 1 T is not going to thicken 6 cups of liquid, so they must be referring to the 1/4 cup. But then again, they don't specify, either. Why is this ingredient listed twice. Was anyone else confused?

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  • on January 11, 2005

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    This is time consuming but the end result is incredible...it gets better each time I make it! My family and friends luv it!

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  • on January 08, 2005

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    These taste better than my great grandmothers!!!! The dumplings are light and delicious and the roasted shredded chicken is melt in your mouth and the sauce is scrumptious!!! This is a definate keeper!

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  • on December 30, 2004

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    I make these two or three times a month. It's a hit every time. The only change I make is to replace the egg in the dumplings with mayo. My wife doesn't like the light fluffy dumpling and the mayo does the trick without making them too heavy.

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  • on December 22, 2004

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    I love this dish. I've made it many times and it just gets better. You have to have a little patience because it takes a while, but it is worth it. I like that buttermilk is added to the dumplings. It makes them nice and fluffy. It's a great meal for the winter.

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  • on December 19, 2004

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    I roasted a chicken the day before for dinner and used it for this recipe the next. I used a larger chicken and about 1 quart more water for the stock, which ended up being 2 cups extra stock but nothing else different. So it probably wasn't as thick as the recipe was intended. It was involved, but delicious and worth it.

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  • on December 03, 2004

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    The Supreme Sauce is wonderful and easy to make. I have been looking for a good chicken and dumpling sauce for ages and I'm so glad that I found this one.

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  • on November 23, 2004

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    the best favor, aroma is unbelievable.
    Thank you,
    Maria

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