St. Claire's Chicken and Dumplings - Page 2

Sooner · ‎03-10-2010

Bisquick makes wonderful dumplings! The recipe is on the side of the box sometimes. They are so easy. Mix up, drop by blobs in the simmering broth and cook 13 minutes lid off; 13 more lid on! Voila!

You can use canned no salt broth and salt to taste, and rotisserie chicken or what I like to do is bake bone in skin on breasts on a sheet pan, 350 degrees until done, 30 minutes there about depending on the size of the breasts. Use a quick read thermometer and check often. I like white meat only in the broth.

Tigriss · ‎03-12-2010

Looks like I need to get to making some chicken and dumplings then freeze for shipment to those that can't or don't want to make them the old fashioned way in two days. I could do it in a day and half it I slow cook the chicken at night and then get the broth to chilling for being skimmed. I am so picky when it comes to deboning and pulling all the connective tissues free. I like my chicken clean, but most don't want a whole hen in their dumplings these days but all white meat....whatever. I use a whole hen, slow cook with some onion, celery, garlic and pepper. I then pull the chicken clean and sieve the broth and chill for the fat to rise. Then I boil the broth, add the dumplings, home made or Sweet Sue either flat or drop, cook, then add the chicken to warm while it thickens. We do this every holiday and get together.

ECBG · ‎01-08-2011

Dumplings are beyond easy to make. They're either dropped or rolled biscuits.

I do the dropped ones that puff up. I also add carrots and onions to the broth from the chicken. Yummy!

Image result for chicken and dropped dumplings

Sooner · ‎03-10-2010

I have known people to use canned biscuits (or I guess frozen ones would work), canned or boxed broth or stock, frozen veggies and rotisserie chicken off the bones for chicken and dumplings. In a pinch I've thinned a canned soup with stock and nobody ever complained.

I've made them from scratch every element, fresh veggies cut up, used quick methods, and nobody ever complained about mine. So my advice is think about what has been posted here and give it a go! I think any quick home made method will be better!

Zhills · ‎11-15-2011

@ECBG wrote:
Dumplings are beyond easy to make. They're either dropped or rolled biscuits.

I do the dropped ones that puff up. I also add carrots and onions to the broth from the chicken. Yummy!

Sounds good. That's "Yankee" dumpings! LOL

SouthernBee · ‎09-16-2010

I boil a whole chicken. Remove all bones and shred the chicken. Drain the broth. I use flour tortillas and cut them in strips and add to the boiling broth, reduce to simmer and add the shredded chicken and cover and cook for 8 minutes. Short cuts yes but still good. Southern Bee

wagirl · ‎03-09-2010

OK , I make my own chicken and dumplings in my MICROWAVE!!!!!! I know, I know---but it is the best recipe I have ever had for chik and dumps---now my dumplings are not the noodles--they are soft and puffy like a cloud. And the sodium in it is very low compared to what St claires has--never tried any of that brand and never will due to the ridiculous amounts of sodium. Got a chicken carcass simmering right now, to make chick/dumps for dinner tonight.

Mj12 · ‎03-09-2010

@fthunt wrote:
St C has been on Q for ........12 years, maybe. I checked today and NO REVIEWS. I submitted mine a while ago and told how salty and bad their C/B were. Like eating cardboard and square pieces of chicken - square and flat - ultra processed. Threw it in the disposal. No Reviews after 12 years and they sell lots of them. Hmmm

I saw many reviews for the 1.5 lb bags on Auto Delivery (but none for the 6 lb package). I know many people couldn't see any reviews recently depending on the browser used.

Halidon · ‎12-18-2014

@wagirl wrote:
OK , I make my own chicken and dumplings in my MICROWAVE!!!!!! I know, I know---but it is the best recipe I have ever had for chik and dumps---now my dumplings are not the noodles--they are soft and puffy like a cloud. And the sodium in it is very low compared to what St claires has--never tried any of that brand and never will due to the ridiculous amounts of sodium. Got a chicken carcass simmering right now, to make chick/dumps for dinner tonight.

My family calls it "cluck and dumps"!

Halidon · ‎12-18-2014

@Zhills wrote:
I make chicken and dumplings by cooking my own chicken and using the Sweet Sue dumplings.

I pick the chicken out of the can and just use the dumplings and some juice in my own chicken and juice. Yummy! Just like homemade!

Sodium is 1,040 per cup but you can use your own broth and cut it even more. Once in a while it is just worth it for chicken and dumplings!

My that is a clever idea. I'm going to try it!