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Decide If you will be adding Chicken, I use Bone in Skin on Thighs. The recipe also includes instructions on the adjustments that you will need to do if you dont want the onion or if you dont want to do it with Chicken. Make sure that if you are making Chicken with this that you DECREASE the Liquid by 1/4 c (you will use 1 3/4 c) this allows for the added liquid that the Chicken will make. If using Organic Chicken then ignore this note, (organic is not injected with liquids). You will need to Season and Brown it well on both sides while you sauté the rice, vermicelli and onion… then you will add it when it’s ready to put the lid on.
FOR THE CHICKEN: 4 bone in Skin on Chicken Thighs…. well seasoned on both sides with your favorite seasoning. (I use Johnnies seasoning.). (Or use 2” chunks of raw Chicken but decrease the cook time to just 4/10NPR) don’t forget to decrease water/ broth for the rice to 1 3/4c). * If you want to cut the Chicken into smaller 2” chunks, then you don’t need to pre Saute it, just toss it in and pressure cook for 4 min/10 min NPR. 2 Tbsp EVOO
FOR THE RICE -A-RONI: 1 1/2 cups Jasmine, Basmati or long grain rice. 1 c vermicelli. 1/2 stick butter. 1-1 1/4 c Onion-Chopped 1 clove Garlic- minced 2 cups Chicken Broth plus 1/4 tsp Salt (1 3/4 c if making the Chicken too) OR use water with 2 tsp Costco’s Reduced Sodium Better than Bullion Chicken). NOTE: If you are making just the Rice-a-Roni alone and leaving out the Onions and Garlic, then and only then, you will increase the liquid to 2 1/2 c . Staying with the 1:1 rice to liquid ratio. Make sense? If your not using Chicken then skip that step and continue on to “Turn the Instant Pot to Saute……” you will still turn the pot off after you brown the rice and vermicelli to deglaze…and then set the time to 4 min with 10 min NPR.
*If using Chicken, Use a separate frying pan on medium, with 2 Tbsp of Olive oil. Place seasoned Chicken Skin side down for about 5 min and carefully pull up and flip. It should be golden brown. When the Chicken has browned, remove it from the pan and use some of the liquid for the rice mixture to deglaze the pan, stir it around to get all the brown off. While Chicken is cooking….
*Turn the Instant Pot to sauté, Medium …melt butter and add the rice and vermicelli, stir continuously for a few minutes until rice starts to brown slightly. Add Onion and Garlic and continue to sauté for a minute and then add the Better than Bullion to the water, stir. Add liquid. Stir the rice mixture well to get the brown off the bottom. Turn pot off. Add all the liquid to the rice mixture and stir around for a few seconds to get any brown off the bottom of the pot. Gently add Chicken to the top…by just lightly Laying it on top of the Rice mixture and then turn the pot on to manual for 4 min…let it fully NPR, 15-20 min, or for smaller chicken chunks then NPR for 10min. Remove Chicken and fluff with a spatula or wooden spoon.
Toss the Butter, Rice and Vermacelli in and slightly brown. (stock photo. ) Then the Onion and Garlic, Sauté for a minute and then toss in the Chicken Broth or the water and Bullion.BooYa!
If your adding Chicken…. see below starting with the Chicken in the frying pan.
I grew up with this delicious Italian Dish. Mom use to make Spaghetti Noodles and then she would pour the Sauce over them to let them soak up more of the Sauce before she served it up.
I don’t put the Bell Peppers, Celery or Olives in it but you certainly can.
IP Sauce is thinner than Stove top so it needs to be thickened or reduced. See below There are many ways to make Chicken Cacciatore, including Stove Top or in the Oven, however this Recipe is for the Instant Pot method. It like it with Pasta, Spaghetti Squash, Zoodles and or Garlic Bread. Use a whole cut up Chicken if you prefer or that is what you have. Even though this is cooked in the IP, I do brown the Chicken in a good Frying Pan, but if you have any of the Air Fryer lids for the IP, then you are in for a game changer! Use it! See Air Fryer below If you want the Sauce thicker, you can dip the Chicken in flour Before Searing it, it will thicken the Sauce some.. you still may want to reduce it more at the end. See Directions. You may also want to make and use your own Sauce.. Recipe at the Bottom for one easy Sauce. I also have a Marinara Sauce Recipe here.Marinara Sauce with fresh Roma Tomatoes Mushrooms and Basil IP
This batch is with Homemade Marinara Sauce, below. (You would have to make this ahead.)
Thicken or reduce the Sauce when the Cacciatore is done, To thicken with a slurry, remove Chicken first, turn the Pot off and back on to Sauté and use the Slurry drizzled and stirred into the the hot Sauce. Let it cook for a minute to cook the slurry. To reduce the Sauce, remove the Chicken, turn the Pot off and then on to Sauté and let it come to a Boil and reduce for 5 min or so. *If you are making Pasta, it can be made ahead in the IP, or on the stove top, and can be served with Sauce on top or be added to the Sauce after it’s done . Your choice. If you choose not to add them TO the Sauce, then you may want to thicken the Sauce to pour over them. Make Noodles according to how much you want to make and according to Package directions. You can substitute Chicken Breast, or any other pieces of Chicken if you want. I also use a whole cut up Chicken as mentioned above. Don’t worry about the fat on top, it brings flavor to the Sauce and can be skimmed off after it all cooks and you will also drain a lot of it out of the frying pan before adding the Chicken to the Pot..
INGREDIENTS: 5-6 large Chicken Thighs, bone in skin on (or 1 cut up Chicken) 1/4 c Evoo for Frying chicken. 1/4 c Butter for sautéing Mushrooms and Onion 4 large cloves Garlic minced. 1 chopped Onion. 6 large (or 8 Oz) Crimini Mushrooms sliced. 1/2- 1 tsp Italian Seasoning 1- 1 1/4 tsp Salt. You can add more later 1 tsp Pepper. Hand full fresh Basil. 1/2 c Red Wine. 2 Tbsp Sun Dried Tomatoes chopped. 1 jar Spaghetti Sauce, about 16 oz. but you can use more. Just remember that the Chicken will add juice to the recipe. You can also Make your own. Recipe below 2 Bay Leaves. 1/4 c water or broth to Deglaze the frying pan
SLURRY. 1 Tbsp. 1 Tbsp Flour . 1/2 C Water. Mix together and set aside Optional: 2 tsp Costco’s Better than Bullion Chicken, but use less Salt if you use this. It can also be added After you taste the Sauce at the End.
FOR PASTA: If your making Pasta. You can either make it on the Stove Top or in a separate IP, or you can even make it in the IP prior to cooking the Chicken. In that case you would just hold it aside, then when the Chicken is done, add Pasta to the Sauce to reheat it. Just remove the Chicken from the Sauce and toss the cooked Noodles into it and they will absorb some of the extra liquid from the Sauce. To make Pasta in your other IP: 1 c water to 4 oz Pasta. Manual 4 min QR) Set aside..
FOR THE AIR FRYER LIDS. This is where the game changes! Use it! Skip the Saute step below, and simply seasoned and Flour the Chicken and set it on top of the Onion and Mushrooms, put the Air Fryer lid on. Set the temp to 400° and cook for 15 min. (The pic is 12 min). Then switch the Air a fryer lid for the Pressure Cooker lid and proceed
SAUTÉ: While the Chicken can be sautéed in the IP, it’s much more effective and faster in a large Frying Pan, so I do it in a Pan. Turn the burner to Med- Medium Hi. Add the Evoo when the pan is hot. Season both sides of the Chicken well with the Italian seasoning and Salt and pepper to taste, then Dip into Flour and Sauté the Chicken in the Evoo, Skin side down to begin with. About 5 minutes till browned and lets loose of the pan. Flip Chicken and brown the other side for another 5 min, take it off burner, drain the Fat off into a bowl and set the Chicken aside. Discard the Fat or save it to make Biscuits at another time or you can even add some to the Butter for Garlic bread. Deglaze the Frying Pan with the Water or Wine after you load the Chicken into the Pot.
BEFORE YOU SAUTÉ: Should I Sauté the Onion, Garlic, Mushrooms before loading the Pot? I have learned that you can actually skip this step and just load the Pot at this point, (Wine, water, Onions and Garlic then Mushrooms then Seared Chicken, Sauce last etc) but if you want, and have the time, you can turn Pot on to Sauté, let it heat up for a couple of minutes and then add the Butter, let it slightly brown, then add the Onion and sauté for a minute, add the Garlic and sauté until Onions are translucent, add Mushrooms and sauté till slightly soft. Deglaze pot with the Wine and Water. Make sure to get all of the brown off the bottom. Stir and the turn the Pot off.
ADD CHICKEN: Add the Chicken the top of the Onion and Mushrooms. Pour the Sauce on top of the Chicken. Deglaze the Frying Pan with the 1/4 c water or Broth. Pour the Drippings over the Chicken so that it dribbles down to the bottom of the pot.
PRESSURE COOK: Put the Lid on and turn the Vent to Sealing . Set the time, Pressure cook or Manual for 4 min. When the Pot beeps, allow 20 min NPR. When the time is up, open the lid, skim the fat off the top, then carefully scrape the Sauce off the Chicken into the rest of the liquid. At this point decide if you are going to thicken the Sauce up or if your going to add the Pasta to the Sauce as is. Skim the Fat off the Top of the Sauce.
THICKEN OR REDUCE YOUR SAUCE: If your thickening the Sauce, remove the Chicken to a plate, cover with the lid and keep it warm while you thicken the Sauce. Turn the pot off and then on again to Sauté Hi. Slowly drizzle the slurry into the Sauce while your stirring it and stir until the sauce is thickened. Turn the Pot off and then back on to Keep warm. Either add Noodles to the Sauce or serve Sauce over the naked Pasta. Serve the Chicken beside the Pasta and Sauce. To Reduce the Sauce, turn the Pot to Saute High and let it boil down for about 5-10 min.
The first pic Below is using the Air Fryer lid to brown the Chicken before adding the Sauce on top.
If you have the Air Fryer lid …this is after loading the Onion Mushrooms and broth, but it is browned Before adding the Sauce and switching the lids out to the Pressure cooker lid.. you can air fry the chicken right on top for 15 min. This is 12.If you choose to use a frying Pan….Season the chicken well with Italian seasoning, salt and pepper.I do this in a frying pan because I have more control, especially when making a big batch, This pic is to show that you can use homemade sauce, below, it needs to be thick and still goes on top.This is jarred sauce.This is homemade sauce..this one is a thinner sauce. Can be thickened up with a corn starch slurry.This is jarred sauce.
Serve with Spaghetti Noodles. We also like Penne Pasta. I use Jarred Sauce when I am not wanting to mess with doing it totally by scratch now because its fast, cheap and available but not how momma made it!!!
Evoo. 1 can hunts whole Tomatoes chopped up. 1 can Tomato Sauce (add to the top) 1 can Tomato Paste. (Add to the top) 1 Onion chopped. 6 cloves Garlic. 1 tsp Basil. 1 Tbsp Oregano. Salt n Pepper to taste. 1 tsp Sugar. 1 Bay leaf
In the IP: Sauté Onion in evoo till translucent, add Garlic and sauté for a minute more. Except for the Tomato Sauce and Paste, Add the rest of the Ingredients. Add the Sauce and Paste on top last and don’t stir. Put lid on. Set the time to 4 min. Let NPR 5. QR. Use as any Pasta Sauce.
For richer and darker meat like in this Batch, i recommend Searing it really well on all sides. take the extra time. you wont be disappointed. See bottom pics.
This Recipe works for all sizes of Pork Shoulder or Butt. You are going to cut the Roast….3-7 lbs… into large pieces and rub with a Dry Rub. If the Roast has a Bone, you can quickly Broil it to add some flavor or just toss it in with the seared Meat. I make my own Dry Rub, but you can get a Recipe for one on line. I use a couple Tbsp of the mixed Spices.
The Spices are basic…Chili powder, Cayenne, Salt, Pepper, Garlic, Italian Seasoning, Paprika, Celery powder or seed…a touch of Sugar. Coat it all really well. You can use a Plastic Bag….then either Marinade it over Night or not.
1/2 -3/4 c Apple Juice or Water 1 tsp Reduced Sodium Better than Bullion Chicken 2 tsp Apple Cider Vinegar, ( helps with tenderization. Or You can use Wine, or Chicken Broth with 1 tsp acv..).
1 tsp Liquid Smoke
1 tsp Dark Soy Sauce
1/2 Sweet Onion Sliced thin
Use a separate Frying Pan to Sear all of the Meat pieces until well Browned on all sides, the longer you Sear it the better this turns out, so get it nice and brown.. (about 15-20 min total on Medium) See Pics at the Bottom.
I cut and Sear the Meat before adding it to the Pot. This was a really big roast..so I cut the pieces smaller. (10 lb)
Add the Onion to the bottom of the Inner Pot. Add the rest of the Ingredients to the Pot, and then add Seared Pork pieces to the Pot. Bone included ( you can quickly season and Broil for even more flavor). Deglaze the Pan with the juice or water. Add the juice to the Meat. Put the lid on, press Manual or Pressure Cook and the timer +- to 25 min. Let the pot fully NPR 30 min. OR 45 min and 15 min NPR. *NOTE: [IF your doing a 10 lb roast, increase time to 30 min manual with full 30 min NPR]. Transfer the Meat out of the Liquid into a bowl. You will use some of it for the dipping Sauce. Save the rest to make Beans or something later. Shred Meat with two Forks. Don’t use a Mixer on this one, it will pulverize it!.
I like to make a hot dipping sauce with juice, sugar, garlic, vinegar and hot sauce. Going to do that now!
FOR THE HOT DIPPING SAUCE :
2 cups Pork Juice. 1/2 c Apple Cider Vinegar. 6 Tbsp Brown Sugar or Sugar in the Raw. 3 Tbsp Tobasco Sauce. 6 cloves Garlic minced. Mix and Taste, adjust to taste. Add About 1/2- 1 cup of this juice back into the meat before serving. Serve about 1/3 c each In a small bowl to dip Sandwich in.
After draining liquid off and Before pulling. Deliciousness.Serve with Cole Slaw! On the side or on the bun with a pulled pork Sandwich.
The total cook time, if you add the 10 min that the pot needs to come to pressure, and the cook time, (25-30 min) plus the NPR time, (20-30)then your at just over an hour, sooooo…In a perfect world, if you add that time to another hour plus some to bring the roast to room temp before cutting it up, seasoning and sear times to that… your total time to create the Pulled Pork is about 2 1/2 hrs.
As you can see below in the pictures from this batch, the longer you sear the Meat, the better it will turn out, so if you have time, spend the few minutes on the front end getting that nice color on the Meat.
Season Well with the Rub. about 1 1/2 Tbsp.I seared Some on the Griddle.This was about 5 1/2 lbs of Meat after cutting the Bone out.I Added 2 Tbsp sweet Chili Sauce, 1 tsp Liquid Smoke, 2 tsp Apple Cider Vinegar and 1 Tsp Dark Soy.And I Air Fried someNice and Brown air fried for 10 min and flipped then 10 more as the other Meat SearedSeared on each side, around 20 min Total.Deglaze the Griddle and pour that juice onto theMeat in the Pot.Pour the Deglaze Juice on top of the Meat Add the Better than Bullion
We like a couple of the soft Carrots but have other Veggies with dinner too.
One Pot Meal, with Potatoes and Butternut Squash. Most of the Veggies that are cooked in with the Roast on the Bottom can be blended up into the gravy.
As with all meats, bring it to room temperature before cooking. It helps to keep the juices in to prevent dryness.
Every time I make a Pot Roast, I’m like… “Ohhhh! best one yet!” But this one…absolutely best one yet!
You will notice, I use very little Water/Liquid. This is because…rather than use boxed Broths…, I “sacrifice” the Onions and other Veggies that create a ton of Broth on their own, (which by the way, are also ingredients in those boxed, pre made broths). We don’t always eat those, we have others. You can Vitamix blend them into that broth to make fantastic gravy, or save them for Soup or Stew another time. You will be shocked at almost 6 cups of Broth at the end. It does take about 10 min or so to sear the Meat well but total time start to finish is like 1 hr and 15 min total. (10 min to sear, 10 min to come up to pressure 25min to cook, and 30 min npr. Not bad!?)
Your going to cut the Roast into 3 and season it well and then Sear in Extra Virgin Olive Oil well on all sides, About 3-5 min per front and back. Less on the sides.
Brown well…Important step to make that rich flavor come out These are the sacrificial veggies to make all that good broth…add the ones to eat with the meal on top.
You will need:
3 lb Chuck Roast. 1/2 lg Sweet Onion, about 2 c coarse chopped. 2 regular Carrots chopped in 2” pieces. 2 ribs Celery cut in 2” pieces. 1 Tbsp of Shriracha Catsup *Optional. You can use plain catsup if you want or skip it. Your choice. 1/2 tsp Italian Seasoning. 1 Tbsp Lower Sodium Better than Bullion Chicken. 2 tsp regular Better than Bullion Mushroom. Use 3/4 c of Beef Broth with 1 tsp apple cider Vinegar OR use the wine and water below. 1/2 c Red Wine and 1/4 c water-( vinegar or wine tenderizes and adds a richness like Beef Bourguignon and tenderizes) so if you don’t like Wine, substitution…Chicken Broth and 1 tsp Apple Cider Vinegar.
TO BE PUT ON TOP: 1 large Potato quartered (You can use more). 1/2 Butternut Squash quartered (More if desired)
FOR THE GRAVY: 1/2 c flour for slurry. 1/2 c milk Mix Flour and Milk together well and set aside.
[Second option for the Slurry: you can use 1:1 cornstarch to water if you prefer it to flour and milk. So 3-4 Tbsp Cornstarch to the same amount of water. Stir well.]
DIRECTIONS: Cut the roast in like 3 pieces and season all sides well with Johnnies Seasoning and Montreal Seasoning . On Med HI heat, heat a large frying pan with oil in it , and sear the seasoned meat as shown above. Get it nice and browned. Drain all but 2 tbsp fat in the pan. Pour the following liquid in the pan to deglaze. Meanwhile….. add everything except the meat and liquid to the pot. Add the Roast back in the pot on top of the veggies. Deglaze the pan with the liquid, and pour it over the veggies and roast. Set Lotus steamer on the meat with the potato and Squash on it. Put the lid on, and Vent to Sealing. Set manual 22 min. NPR for 30 and QR the rest out. Take lotus steamer out, set aside and potatoes in bowl and mash with a fork and add 2 tbsp butter and some heated cream. Set aside. Pull the meat and set aside. Use slotted spoon to get the carrot onion and celery out. You will be left with the broth for the Gravy.
Whisk the flour and milk together for the slurry. Turn the pot off, and back on to sauté “More”. While stirring, add the slurry slowly to the broth and stir quickly, allow to thicken for 4-5 minutes.
The pot roast goes on top of the veggies or settled down into themI mashed these potatoes in a small bowl and added a little cream and butter in, and I fork mashed the butternut on the plate, add some good butta salt and pepper, and for some…. a sprinkle some brown sugar.All that broth made from the liquid in the vegetables, and meat! After you take the meat out you can scoop the veggies out and save or blend them at the same time, with the slurry and immersion blender or Vitamix right into the gravy.
This is a lot of information about Chicken and Dumplings so you can pick through what interests you. Use Frozen Chicken or Fresh. Includes several versions of Dumplings .
This Recipe has the Chicken Cooked From a frozen block of 4 Costco’s Bone in, Skin on Thighs (20 min with 30 min NPR). If you want to use the frozen boneless skinless Chicken Thighs, adjust the time to just 2 min, 5 min NPR CR the rest out.
*For Drop Dumplings, drop down *For FRESH Chicken, cook 3 min with 4c of Broth and 20 min NPR
ALSO INCLUDES 4 hr Slow Cook method Below. Serves 4
FOR DROP Dumplings SCROLL down for several Dumpling versions.
FOR THE SOUP. Keep in mind that you may want to add more Spices at the end when the Chicken is done and before the Dumplings go in. You can also add more Chicken if you want… you may decide that you want more Fresh Veggies after the Chicken is initially cooked. Mom use to make it with Potatoes and Peas added in. Some folks add Corn or Green Beans and some don’t put any Veggies at all in. Some also just add Onions with the Chicken. You really can’t go wrong, just add the more tender Veggies last before the Chicken goes back in. You can also use Frozen Mixed Veggies at the End when you add the Chicken back in. Your choices here to create your own. Make more Dumplings as well, see below. It’s a Recipe that is easy to adjust and tweek to make it Your perfect meal.
INGREDIENTS: 1 block of 4 frozen Chicken Thighs. 2 1/2-3 lbs. (If using fresh see note towards the bottom. Use Boneless Skinless Thighs if desired). 1 Onion chopped (1 1/2-2 c) 2 Celery Stalks chopped (1 – 1 1/2 c). 2 Carrots chopped (1 1/2- 2 c). 3/4 tsp Italian Seasoning (if you like seasoning add the latter). 1/2 tsp Pepper. 1 tsp Salt Optional: 1 clove Garlic minced 4 cups Chicken Broth… (more if you plan on doubling the Dumplings Recipe) 2 Tbsp Lower Sodium Better than Bullion Chicken. (more for after if needed) 3/4 tsp of Mrs Dash Onion and Herb Seasoning. (Or increase the Italian Seasoning to 1 tsp and 1/4 tsp Johnnies and 1/4 Tony Chachere’s Creole, 1/4 tsp Garlic Powder)
DIRECTIONS: Add all the Veggies to the bottom of the Pot, Onions first..don’t stir. Add the Italian seasoning and Salt. Pour in the Water/Broth and add the Better than Bullion. Skip the Trivet, it works great without it. Add the Chicken directly to the Top of the Veggies. Spritz the top of the Chicken with Evoo or a little pam to make the herbs stick. Sprinkle the Mrs Dash Onion and Herb on the Chicken. Set the time for 20 min and allow 30 min NPR. (3/20 for fresh) Open the Pot and taste your Broth now and add more Seasoning if you want it. It’ll blend in when you add cook the Dumplings.
More liquid will be created from the Veggies and frozen Chicken. The Veggies are used to flavor the Stock that will come from this for the Dumplings. They will be really soft.
You can always add a few fresh chopped Veggies or even Frozen Mixed Veggies later when you turn the Pot to Sauté, after you pull the Chicken and make the Dumplings. They take 15-20 min, so the freshly added Veggies will cook in that time. Remove Chicken And set aside to cool so you can take the Meat off the Bones. Sometimes I break up the some of the Skin and added to the Meat for flavor.
Skim off most of the fat and use some in the dumplings!
Skim off most of the Fat and use some of it in the Dumplings.
FOR THE DUMPLINGS …See Below for pictures. You can Quadruple this amount for a lot of dumplings. I freeze some flat ones from this. Or make Half and half. But making more Dumplings …you will need 2 3 cups more Chicken Broth.
FOR FLAT DUMPLINGS that rise a bit: For DIY Self Rising Flour link it’s in with my Biscuits Recipe Biscuits 1/2 c self rising flour. …….……..…/ X 4 =2 c 2 Tbsp chicken broth and fat…../ X 4 = 8 Tbsp 2 Tbsp milk. (Or more Broth)…../ X 4 = 8 Tbsp 1 tsp butter. ………………………………/ X 4 = 4 tsp. Salt and pepper to taste. Optional: Italian seasoning Keep the Flour out for more for dusting. On the counter carefully dump flour and make a well. Continue to directions below.
FOR FLAT DUMPLINGS/NOODLES. (No Rise) 1/2 c AP Flour. 4 Tbsp Chicken Broth and Fat 1 Tsp Butter. Mix together in a Bowl… follow directions to roll them out below.
FOR EGG DUMPLINGS/NOODLES (a little rise) 1 c AP Flour. 4Tbsp Chicken Broth with Fat. 2 Tbsp Butter 1 Beaten egg. *Note: My favorite….Egg holds the noodle together and will be a bit more leathery. Mix together in a Bowl…follow directions to roll them out below.
DIRECTIONS FOR THE FLAT DUMPLINGS This is for the Flat Dumplings or Noodles. If your making a lot then you may want to start it in a bowl. With a fork drop the 1 tsp of soft butter, blend in a bit with the fork, make the well again and pour the milk and chicken broth, carefully stir in and make a dough, press with hands, pat and fold over a few times, not too much or they will be tough. But if you want them more like noodles then fold and Pat more…Roll out thin to 1/8”. Cut into 1”squares and drop into boiling broth and cook about 5 min then turn down and simmer for 10 more min. (Total 15 min)
*************************************************************NOTE: If using fresh Chicken , put it into the IP and stagger the pieces, trying not to pile it on top of each other and set time for 4 min manual with 20 min NPR.
This is another batch. No need to use the trivet.
Turn the pot off and back on to sauté, Less or low. Make the Dumplings Recipe below, and drop in to boiling broth. Turn sauté off, so it simmers. Don’t let it Boil. Cook Dumplings for 15-20 min. Return chicken to the dumplings and broth and heat through. Enjoy. For DIY Self Rising Flour in my Biscuits Recipe click here. Biscuits
FOR DROP DUMPLINGS : Can be doubled 3/4 c self rising flour 3 Tbsp chicken fat or melted Butter 2 Tbsp chicken broth (more if needed). 2 Tbsp milk
In a bowl, mix it all together, and it should look like the mixture in the pic of the dough. Drop by spoonful into simmering broth, let simmer for about 15 min. . Again, don’t let the boil , they are fragile, so just watch them and a move them with a gentle swirl works well or turn the pot off for a few. These take about 15 min. Check for doneness.
Drop dumpling dough Drop by TBSP into boiling Broth and then dropped to Simmer for 12-15 minThis pic is of flat dumpling method More flat dumplingFlat dumpling Flat dumpling with Italian seasoning Flat and drop dumplings Flat and Drop DumplingsDrop Dumplings A different batch… they never turn exactly the same ?Here is a different batchThis is the last Batch that I just made Nov 9/2020. I doubled the recipe except for the water, I still only used 4 c Water, and used 9 hind Quarters. I also used a full batch of Biscuits for the Dumplings, (2 c flour, 3 tsp Baking Powder, 1/4 tsp Cream-of Tartar, 1/2 tsp Salt, 6 Tbsp Lard or Chicken Fat from the Dumplings skimmed from the top, 1 1/3 c Buttermilk ….) or see Biscuits recipe here Biscuits . I just made them with a little more Milk and Fat than I do In my Biscuits.
SLOW COOK METHOD using Fresh Chicken: Add all the veggies, liquid and spices including the Costco’s Better than Bullion Chicken to the bottom of the inner pot. Add the chicken on top. lid you use the regular lid, make sure that the vent is OPEN, or Cover with a glass lid. Set Slow cook , push the button until you see More or HI depending on your pot. Set the time for 4 hours.. set another timer for 3 hrs. At the 3 hr mark, pull the meat out and cut it into smaller pieces. Taste the broth and add a little more seasonings if you want. Return the Chicken back into the pot, then make the dumplings and gently drop by spoonful into the liquid, swish/spoon the liquid over the dumplings. Put the lid back on and cook for another hour. When the 4 hrs is up, remove the lid and gently push/stir the dumplings under the surface of the liquid to thicken the liquid a bit. If you want the stew thicker you can turn the pot off and back on to Saute, add just a Tbsp or two of flower to 1/3 c of water and stir that into the stew, and close the lid for a few min more. Don’t boil hard. . Turn the pot off and on to keep warm at this point and serve up.
