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Chicken and Dumplings Recipe

Chicken and Dumplings

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

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Average Rating:

Total Reviews: 164

Showing 151-160 of 164

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  • on September 16, 2004

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    Worth the wait!

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  • on September 12, 2004

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    To avoid greasy broth, make a chicken
    stock ahead, chill and skim off fat.
    This saves a lot of time making the
    recipe. Agreed, there is a need for salt in the sauce and dumplings - of course, add it to your plate to each
    individual's preference.
    The chicken is very tasty - good without sauce.
    Sauce has nice flavour should you chose to use- subtle flavourful dish.

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  • on September 10, 2004

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    I had never had nor made chicken and dumplings before. But it looked so good I decided to try it. The steps are time consuming, but not difficult. And the taste was well worth it!!

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  • on August 21, 2004

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    It doesn't make ANY sense to roast a chicken if the meat is going to end up in a strong chicken broth at the end anyway. So just go ahead and poach your chicken at the start which contributes to making a strong chicken broth....DUH! The best method to do this is the old Frugal Gourmet's way, as soon as liquid comes to a boil, turn heat off, cover and let stand for an hour. I then shred the chicken and put the bones/skin back in the pot with the broth to simmer longer and then reduce till yummy, and then strain in cheesecloth. TIP: use low sodium chicken broth instead of water when poaching the chicken because we're going for the ultimate strong broth here. Also, throw in a pkg of chicken wings for even more umph in the broth. Add extra boneless chicken breasts while poaching so you have extra meat after doing all this work. Bisquick biscuits are even lighter and easier. Don't overprocess carrots when making sauce....it made mine orange the first time. This is absolutely devine. Any other easier receipe will not satisfy you.

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  • on August 21, 2004

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    it was very good when i tried this dish

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  • on August 12, 2004

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    I used Tyler's recipe for my first attempt at "real" chicken and dumplings....and it was wonderful!

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  • on July 29, 2004

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    This dish is wonderful! It was definitely worth the work. Each component tastes great and are even better together. I made this for a family crowd and got rave reviews. I would definitely use this stock for other recipes as well. I think using fresh herbs really makes it.

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  • on July 28, 2004

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    I have been searching for a good chicken and dumplings recipe and this is it! It's not difficult at all, just a little time consuming. The only adjustment I made was to add some salt to the sauce. My 17 month old son loved this as much as we did!

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  • on July 21, 2004

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    i made this recipe on a sunday afternoon and it's a good thing i didn't plan an early dinner because it took forever to prepare! by the time sat down to eat i was expecting it to be the best chicken and dumplings i ever had given all the work it took, but i found the sauce to be extremely greasy. i wouldn't choose this recipe again.

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  • on July 09, 2004

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    This recipe turned out great. I have also been able to use the other components of this recipe an their own such as in making stock and keeping it in the freezer. I even used the butter rub for my christmas turkey. It turned out so juicy and delicious. Even my mother in law gave me rave reviews. It is definately worth the work.

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