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have some chicken breasts i need to cook; best prep for dumplings?
Posted on 9/10/24 at 10:46 am
Posted on 9/10/24 at 10:46 am
i can just throw them on the grill, but thought i'd ask the crew here if you have a go-to; I usually go with boneless chicken thighs in my chicken & dumplings but would love to hear the best way to keep them flavorful and tender.
any particular spices or thoughts? i don't like it super thin/shredded. i like it to stay in little chunks.
obligatory c&d pic
any particular spices or thoughts? i don't like it super thin/shredded. i like it to stay in little chunks.
obligatory c&d pic
This post was edited on 9/10/24 at 10:48 am
3
Posted on 9/10/24 at 10:59 am to CAD703X
quote:
would love to hear the best way to keep them flavorful and tender.
No specific to dumplings, but I recently learned the magic of slicing a breast lengthwise into cutlets and pounding the hell out of them before marinating. IT IS A GAME CHANGER.
I was blown away at how flavorful and tender a chicken breast off the grill can be when you do this. You don't even have to marinate it in anything fancy. A $3 bottle of Wishbone Italian will do the trick. Do it overnight for maximum flavor.
This post was edited on 9/10/24 at 11:00 am
Posted on 9/10/24 at 11:29 am to LouisianaLady
quote:
A $3 bottle of Wishbone Italian will do the trick.
Instead of this, just soak them in a brine for a few hours. 1/4 salt mixed in 4c of water and you have your basic brine. Add some seasonings to that if you like. That's how you get chicken to be flavorful and juicy.
Posted on 9/10/24 at 12:04 pm to LouisianaLady
quote:
A $3 bottle of Wishbone Italian
The 70's called, they want their marinade back.
But, if that's your preference, go for it.
Posted on 9/10/24 at 12:17 pm to andouille
If you only knew how obsessed I am with all things 70s 
I actually don’t know if they even still make Wishbone brand, but I definitely still love Italian marinated food.
It’s good on sandwiches too.
I actually don’t know if they even still make Wishbone brand, but I definitely still love Italian marinated food.
It’s good on sandwiches too.
Posted on 9/10/24 at 1:46 pm to LouisianaLady
quote:
good on sandwiches
I, too, love Wishbone Italian dressing on my sandwich.
Simple guilty pleasure.
Posted on 9/10/24 at 2:23 pm to andouille
quote:
The 70's called, they want their marinade back.
But, if that's your preference, go for it.
I see you're not a connoissuer of Carson's Uppity Chicken.
Posted on 9/10/24 at 5:54 pm to CAD703X
Just chop to your desired chunkiness and put them in raw to your cream-of-chicken/cream-of-mushroom soup with the vegetables and simmer for an hour, they'll be done and tender. Then sink your hand-pinched dumplings from bisquik batter into the the concoction and let it ride another 30 minutes, time depending on your dumpling size. I like small dumplings, they cook faster. If you want big dumplings, it will take longer.
Posted on 9/10/24 at 6:50 pm to LouisianaLady
quote:
No specific to dumplings, but I recently learned the magic of slicing a breast lengthwise into cutlets and pounding the hell out of them before marinating. IT IS A GAME CHANGER.
I always pound breasts thin and even, much easier to cook. Pull them at 150 internal and they are guaranteed top 5% chicken anyone has had because damn near everyone overcooks chicken.
What does slicing them into cutlets do?
Posted on 9/10/24 at 9:03 pm to CAD703X
These are not the type of dumplings I imagined.
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