Big Thicket Chicken and Dumplings
Experience the comfort of classic chicken and dumplings with a recipe that delivers plenty of fluffy dumplings, perfect for those who love more dumplings than chicken. Enjoy the true taste of home-cooked goodness!
Steps for Big Thicket Chicken and Dumplings
Here's a step-by-step instructions for making Big Thicket Chicken and Dumplings:
- Place whole chicken and water into large pot or dutch oven.
- Add poultry seasoning, garlic powder& pepper.
- Bring to boil and reduce heat to medium.
- Cook chicken for about 1 hour or until tender.
- When done, carefully remove chicken from pot; set aside to cool.
- Remove 2 cups of stock and set aside to cool.
- Add celery, onion, carrot and bouillon cubes to remaining stock and continue to cook on simmer.
- While chicken is cooling, prepare dumplings.
- Into large mixing bowl, combine flour, baking powder, poultry seasoning and salt.
- Add margarine and combine until mixture is coarse and crumbly.
- (use a hand mixer) Add eggs and cooled chicken stock (be sure your stock has cooled to"just barely warm") then stir by hand to form a dough.
- Turn out onto floured surface and knead slightly until smooth.
- You may need to divide dough in half and only roll out half at a time.
- Roll out to approximately 1/8-inch thickness.
- Using a sharp knife or pizza cutter, cut dough in vertical strips about an inch wide.
- Then repeat the process, cutting horizontal strips, which will give you little square dumplings.
- Return chicken stock to a boil; drop dumplings in, a few at a time, as quickly as possible.
- Cook about 15 minutes, stirring occasionally to prevent dumplings from sticking to bottom of pan.
- When done, remove from heat and cover pan.
- Remove skin and debone cooled chicken.
- Cut into bite size pieces then fold into hot dumplings & broth.
- This recipe will serve a family of 4 two main course meals.
- Leftovers can be frozen.
Why you'll love Big Thicket Chicken and Dumplings
- Homestyle Flavor: Big Thicket Chicken and Dumplings is renowned for its authentic, homestyle flavor that transports diners back to comforting family meals. The rich, savory broth perfectly complements the tender chicken and fluffy dumplings, creating a dish that feels like a warm hug on a plate.
- Generous Portions: The restaurant is known for its generous serving sizes, ensuring that guests leave satisfied and full. Whether dining in or taking out, customers appreciate the value offered, making it a popular choice for families and groups looking to share a hearty meal.
- Cozy Atmosphere: The inviting and cozy atmosphere of Big Thicket Chicken and Dumplings enhances the overall dining experience. With friendly staff and a welcoming environment, it’s a perfect spot for casual meals with friends or a comforting dinner after a long day.
Big Thicket Chicken and Dumplings
Ingredients
- 1 (3 -4 lb) whole chickens
- 1 gallon water
- 1 teaspoon poultry seasoning
- 1 teaspoon garlic powder
- 1⁄2 teaspoon black pepper
- 1⁄8 teaspoon red pepper (optional)
- 2 celery ribs, chopped
- 4 green onions, sliced thin or 1/2 medium onion, chopped
- 1 carrot, shredded
- 6 chicken bouillon cubes
- 6 cups flour
- 2 teaspoons baking powder
- 1 teaspoon poultry seasoning
- 1 teaspoon salt
- 1 cup margarine or 1 cup butter flavor shortening
- 2 eggs, beaten
- 2 cups chicken stock
Instructions
-
Place whole chicken and water into large pot or dutch oven.
-
Add poultry seasoning, garlic powder& pepper.
-
Bring to boil and reduce heat to medium.
-
Cook chicken for about 1 hour or until tender.
-
When done, carefully remove chicken from pot; set aside to cool.
-
Remove 2 cups of stock and set aside to cool.
-
Add celery, onion, carrot and bouillon cubes to remaining stock and continue to cook on simmer.
-
While chicken is cooling, prepare dumplings.
-
Into large mixing bowl, combine flour, baking powder, poultry seasoning and salt.
-
Add margarine and combine until mixture is coarse and crumbly.
-
(use a hand mixer) Add eggs and cooled chicken stock (be sure your stock has cooled to"just barely warm") then stir by hand to form a dough.
-
Turn out onto floured surface and knead slightly until smooth.
-
You may need to divide dough in half and only roll out half at a time.
-
Roll out to approximately 1/8-inch thickness.
-
Using a sharp knife or pizza cutter, cut dough in vertical strips about an inch wide.
-
Then repeat the process, cutting horizontal strips, which will give you little square dumplings.
-
Return chicken stock to a boil; drop dumplings in, a few at a time, as quickly as possible.
-
Cook about 15 minutes, stirring occasionally to prevent dumplings from sticking to bottom of pan.
-
When done, remove from heat and cover pan.
-
Remove skin and debone cooled chicken.
-
Cut into bite size pieces then fold into hot dumplings & broth.
-
This recipe will serve a family of 4 two main course meals.
-
Leftovers can be frozen.
Notes
- Ensure the chicken is cooked thoroughly and the broth is well-seasoned before adding the dumplings, as this will enhance the overall flavor of the dish and ensure that the dumplings absorb the rich, savory taste of the broth.
- When making the dumplings, avoid over-mixing the dough; gently folding the ingredients together will yield tender, fluffy dumplings that complement the hearty texture of the chicken and broth.
