Chicken and Dumplings

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Just watch the butter in the roux

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tried this recipe, husband, two daughter and 4 grandkids, said "nasty, go back to your original recipe"
just thought i would try it, for something different....not good

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I've been making Chicken and Dumplings for years, taught to me by my great-grandmother who was a true southern cook. First of all when you put eggs in the flour that makes a noodle not a dumpling, and as far as having a roux to thicken insane.. You roll out your dough on a floured surface and that thickens them by there selves. If you'd like to learn the true reciepe for dumplins' I'd be glad to show you. And Bisquick is seriously out of the question..Big Doin

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I did my own dumplings. the roux has a type-o for every part of flour you have an equal part of butter i.e. 1.5 cups of flour to 1.5 cups of butter, or oil or other oil product. I cut the recipe to 1 chicken and used a 5 qt. dutch oven used 2 tablespoons flour and 2tablespoons extra virgin olive oil to make my roux.
I couldn't have been happier with the outcome.

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These are the worst dumplings ever!!! I've made chicken and dumplings for years and have tried several different recipes. This is the worst yet! For great dumplings, use Bisquick. Just mix together the ingredients for the biscuit recipe, roll out, cut and add to your pot. Voila! They're the best.

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Recipe is missing proper details, it appears that the recipe is a disorganized shopping list. The order of steps appears out of order, and details such as, bring to boil and reduce and add dumplings is missing.
Try another recipe.

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I am from the south and my mother makes the best chicken and dumplings but I thought I would try something new and a little different. The chicken and broth were very tasty but the dumplings were just gross and flavorless. I know it sounds odd but canned biscuits are the best dumplings for chicken and dumplings. Just roll them out thin, let them dry for an hour or so and plop them in the broth with the chicken. We also add a little cream to the sauce.

I think I will stick to mom's.. : It is a winner and is great every time!

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The dumplings are tasteless. Added Italian tortellini, peas, parm. cheese. The dumpling thing, is that a southern thing? Roux didn't thicken so
I added cornstack slurry. that brought it up to a cream of chicken consistency.
Hey food channel, What's the point of posting the recipe if you don't test it,

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when we make a roux we use equal parts
1 1/2 cups floor
1 1/2 cups butter or oil { or bacon drippins } if you have any.
than make it slow till its the color of the bottom of your shoe
or the mississippi river water as justin wilson use to say.

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I saw this recipe on DDD and I am going to try some of the techniques of this. I am sure the butter is a typo error or when they scaled it down they did not scale the roux. It probably meant 1-1/2 sticks of butter not lbs. I am going to try it without the roux because most of the time the dumplings will make it thick enough. I make chicken and dumplings similar to this and I have never used a roux. I like the idea about roasting the chicken first and then making the broth. Also, if you are in a hurry you could buy a rotissaire chicken, use the meat, make the stock out of the bones, make the dumplings and it would be faster. All in all this looked really good.