Chicken and Dumplings

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First of all, yes, chicken and dumplings are a big southern thing. When you go to county fairs, that's what everyone gets from booths. Secondly, the dumplings here are not scaled correctly, and of course the roux is also not scaled correctly. The dumplings I made, I followed the recipe and the egg and butter was way too much. I'd cut down the eggs to 2 and just do 1 stick of butter nd then go from there. My pot is still cooking away and the dumplings so far after cooking it for about 20 minutes have a VERY weird texture.Hopefully it gets better but I doubt it.

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As a beloved dish in my family I've been making home-made chicken and noodles for years but I never thought of roasting the chicken first and using the bones and skin for the stock. Brilliant - adds tons of savory flavor. I agree with other reviewers about the roux - if you use enough flour when you roll out the dumplings or the noodles you shouldn't need it. Also it states the recipe is scaled down but clearly there is no way you need a 1 1/2 pounds of butter for a roux - I think they forgot to scale that part. I watched this prepared on the show and they didn't use even close to that much butter - more like 1/4 - to a 1/2 a cup. I can't comment on the tastiness of the dumpling part because I used this for chicken with home-made noodles. I thought the spices were just right.

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This was my first time making chicken and dumplings and was very impressed with the results. It was delicious. And I know. I lived in NC for 15 yrs and had plenty of chicken and dumplings. This was up there at the top of my list of favorites. The dumplings in this recipe are pretty simple but did add a nice texture to this meal. Next time I might try drop dumplings though.

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Its a lot of work but i love how its very simple and delicious.

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This is a good basic recipe for beginners. With the thinner dumplings versus drop dumplings, the beginner is bound to cook them fully. The dumplings need spice, I wont say they were gross like Schelle2k, but they are very boring, I added some parsley and herbs de provence to them. They turned out quite tasty. Also, I added celery and carrots as well as real onions versus granulated.

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Unfortunately, this was the worst chicken and dumplings I have ever made. It was bland and the dumplings were just gross. I will go back to my old recipe.

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This was nastiest chicken & dumplings I have ever made. I chose this recipe cause we did not have to go to town to get any of the ingreients. We took a bite of it to just try it, needless to say we threw the whole thing in the trash. Cooking something different for dinner tonight.

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For a first time recipe, it was the best. I deviated from this recipe by only using one chicken since that's what I remembered from the show and adding some celery and carrots. I took a big serving to my neighbors who thought is was the best that they had ever had. This couple is part of our 3D dining out group and definately appreciate true southern comfort food. The dumplings came out like a buttered noodle, Yum!

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This recipe was delicious, and over all easy to make. However, be forewarned that it does not make 6-8 servings. It makes a good 10-14 servings! We didn't think to cut everything in half and we are now drowning in chicken and dumplings. However, we'll probably continue making this and now we know to cut everything down in half.

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This recipe is basically what we in Pa Dutch country call chicken pot pie. It's been one of my favorites since I was a child. I've been making my version of it for years from recipes culled from my mother and my late wife. I made this for my son and I last night, and we both loved it. It is a little more work-intensive than my own recipe, but it was well worth the labor. The dumplings were fantastic!!!!! Definitely going in my redipe box.