Old Fashioned Chicken and Egg Dumplings

Chicken and dumplings

Craven and dumplings
Culling names	Chicken and pastry, chicken and sliders, chicken and slicks
Type	Dumpling
Place of origin	Us, Quebec
Region or land	Southern and Midwestern United States
Main ingredients	Flour, shortening, water or milk or stock; chicken
Cookbook: Chicken and dumplings Media: Chicken and dumplings

Chicken and dumplings with vegetables

Craven and dumplings is a soup that consists of a chicken cooked in h2o, with the resulting chicken goop existence used to cook the dumplings by boiling.^[1] A dumpling—in this context—is a biscuit dough, which is a mixture of flour, shortening, and liquid (water, milk, buttermilk,^[two] or chicken stock). The dumplings are either rolled out apartment, dropped,^[one] or formed into a brawl.

Information technology is a popular comfort food dish,^{[2] [3]} usually found in the Southern^{[2] [iv]} and Midwestern United States, that is besides attributed to beingness a French Canadian meal that originated during the Great Depression. Some sources say that chicken and dumplings originated in the Southern United States during the antebellum era and was considered a mainstay during harsh economic times.^[5] One of the earliest versions of the recipe was cornmeal dumplings cooked with turnip greens.^[6] Chicken and dumplings as a dish is prepared with a combination of simmered craven meat, broth produced by simmering the chicken, multiple dumplings, and table salt and pepper for seasoning. Sometimes finely chopped vegetables, such as carrots and celery, are added to the broth, and herbs such equally dill, parsley, thyme, or chives are added to the dumpling dough.^[7]

Preparation [edit]

Various commercial preparations of chicken and dumplings are bachelor, including canned^{[viii] [2]} and frozen versions of the prepared dish. Frozen raw dumplings, typically very flat strips about 1x4 inches, can be cooked in whatever broth. The consistency of the prepared dish, whether bootleg or purchased, varies from a thin soup to a very thick casserole-like consistency, hands eaten with a fork. Thicker preparations are made past gently simmering the dumplings longer and/or calculation flour or some other thickening agent directly to the broth. Flour tortillas or canned biscuits, rolled sparse on a floured surface, cut into strips, are a quick and easy substitute for homemade dough. Butter may be added to the recipe for added richness. Since chicken meat would become dry and tough if it is boiled long enough to cook the dumplings and thicken the broth, the craven or parts are removed from the broth earlier calculation the dumplings. While the dumplings are cooking, the meat is separated from the bones. When the dumplings are done and the goop seasoned and thickened, the craven is returned to the broth. The dish is then set to be served, but may exist kept on depression heat so equally to not further cook the chicken.

Variations [edit]

A variant known as "chicken and pastry" or simply "chicken pastry" features wide, flat noodles rolled from biscuit dough. Where such a distinction is made, it is sometimes considered a different dish from "chicken and dumplings", which is known for small balls of dough rather than flat strips. In the Appalachian region of the United States, this preparation is called craven and slicks.^[9] The Pennsylvania Dutch version is chosen bott boi.^[10] Chicken and dumpling soup is another variation, and is very popular in the Midwest.^[11]

Bott boi [edit]

Pennsylvania Dutch bott boi is a soup popular in central and southeastern Pennsylvania, too called chicken and dumplings in the American s.^[12] Begetting no resemblance to the baked dish known elsewhere as pot pie (itself known within Pennsylvania as "meat pies"), bott boi consists of big square noodles and a meat such as chicken, ham, or beefiness simmered in stock. Other common ingredients include potatoes, carrots, or celery. Saffron may likewise be added equally a flavoring, particularly in Pennsylvanian restaurants catering to a niche market among the Pennsylvania Dutch farming communities.^[thirteen]

Created to use upwardly leftovers, Pennsylvania Dutch pot pie developed from the more widespread baked diversity.^[14] Its feature noodles were added as a staple of the Pennsylvania Dutch and English diets.^[13] The ease of preparing it in large quantities has made it popular for fundraisers, community dinners, and other large-calibration preparations.

Training [edit]

Bott boi is a soup of thick square-cut dough boiled in chicken broth. Turkey or other poultry can be substituted for the chicken. Potatoes and various vegetables may be added, and the broth tin can besides be seasoned with saffron. The elementary dough is made from flour and eggs, with a petty water or milk.^{[15] [16]}

See as well [edit]

• Chicken soup, a clear broth, often served with small pieces of chicken or vegetables
• Chicken noodle soup
• Dough, a paste made past mixing flour with a small-scale amount of water and/or other liquid
• Dumpling
• Kreplach, small-scale dumplings filled with ground meat, mashed potatoes or another filling, usually boiled and served in craven soup
• List of chicken dishes
• List of dumplings
• Pennsylvania Dutch cuisine

References [edit]

1. ^ ^{a b} Fowler, D. (2009). Classical Southern Cooking. Gibbs Smith. p. 300. ISBN978-1-4236-1351-0 . Retrieved November 5, 2016.
2. ^ ^{a b c d} Gannon, B.; Smith, L.; Namkoong, J. (2011). Family-Fashion Meals at the Hali'imaile Full general Store. Potter/TenSpeed/Harmony. p. 142. ISBN978-1-60774-142-eight . Retrieved November 5, 2016.
3. ^ Skaggs, S. (2016). Real Nutrient Wearisome Cooker Suppers: Easy, Family unit-Friendly Recipes from Scratch. Page Street Publishing. p. 116. ISBN978-1-62414-280-2 . Retrieved November five, 2016.
4. ^ McDermott, Due north.; Beisch, 50. (2015). Southern Soups & Stews: More Than 75 Recipes from Burgoo and Gumbo to Etoufféeast and Fricassee. Chronicle Books LLC. pp. 106–107. ISBN978-one-4521-3230-3 . Retrieved Nov 5, 2016.
5. ^ Moss, Robert. "Don't Phone call Chicken and Dumplings Depression-Era Cheap Eats". Serious Eats. Retrieved 26 February 2018.
6. ^ Pierce, Kim. "Southern Condolement Once working-class, chicken and dumplings are now just swish". Baltimore Dominicus. Retrieved 26 February 2018.
7. ^ "Dutch Oven Craven And Herbed Dumplings". Perdue.com. Retrieved 26 February 2018.
8. ^ Engineers, N.B.C. (2005). Preservation of Meat and Poultry Products. Asia Pacific Business organization Press, Incorporated. p. 220. ISBN978-81-7833-030-3 . Retrieved Nov 5, 2016.
9. ^ Gordon, Steve. "Chicken Pastry Recipe". Taste of Southern . Retrieved 16 November 2013.
10. ^ Beard, James (2009-02-28). James Beard's American Cookery - James Beard - Google Books. ISBN9780316069816 . Retrieved 2018-04-12 .
11. ^ "Goose egg says condolement like bootleg chicken and dumplings".
12. ^ Beard, James (2009-02-28). James Bristles'southward American Cookery - James Beard - Google Books. ISBN9780316069816 . Retrieved 2018-04-12 .
13. ^ ^{a b} "Searching for the Birthplace of Chicken Pot Pie in Lancaster, Pennsylvania". 2019-xi-08.
14. ^ "Real Pennsylvania Dutch cooking keeps stirring a native son's soul". xi June 2014.
15. ^ Sheehan, Jennifer. "Pennsylvania Dutch pot pie: A bowl full of beloved". themorningcall.com . Retrieved 2018-04-12 .
16. ^ DeBaggio, Thomas; Tucker, Arthur O. (2009-09-01). The Encyclopedia of Herbs: A Comprehensive Reference to Herbs of Season and Fragrance. Timber Press. ISBN978-i-60469-134-4.

External links [edit]

• Craven 'Bot' Pie recipe from the Washington Post

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