Recipe: Chicken and Dumplings for 50 (3 recipes)

Irish Chicken and Dumplings - 50 servings

20 (10.75 ounce) cans condensed cream of chicken soup
30 1/2 cups water
10 cups chopped celery
20 onions, quartered
3 tablespoons and 1 teaspoon salt
1 tablespoon and
2 teaspoons poultry seasoning
1 tablespoon and 2 teaspoons ground black pepper
40 skinless, boneless chicken breast halves
50 carrots, sliced
10 (10 ounce) packages frozen green peas
40 potatoes, quartered
30 cups baking mix
13 1/3 cups milk

In large, heavy pot, combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper. Cover and cook over low heat about 1 1/2 hours.

Add potatoes and carrots; cover and cook another 30 minutes.

Remove chicken from pot, shred it, and return to pot. Add peas and cook only 5 minutes longer.
Add dumplings. To make dumplings: Mix baking mix and milk until a soft dough forms. Drop by tablespoonfuls onto BOILING stew. Simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes.
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Chicken and Dumplings - 50 servings

50 boneless chicken thighs
17 (10.75 ounce) cans condensed cream of celery soup
salt and pepper to taste
9 (12 ounce) packages refrigerated biscuit dough

In a large pot over high heat, combine the chicken with enough water to cover, and boil for 15 to 20 minutes. Drain some of the water from the pot, reserving 3 cups in the pot. Remove chicken and allow it to cool, then pull it apart into bite size pieces; return to pot.

Reduce heat to medium, and add the cans of condensed soup. Season with salt and pepper. Pull the biscuit dough into pieces, and add to the soup. Simmer over medium heat for 7 to 8 minutes, or until the dough is cooked through.
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Old-Fashioned Chicken And Slick Dumplings - 50 servings

40 pounds boneless, skinless chicken meat
20 small carrots, sliced
30 sweet potatoes, peeled and cubed
30 Irish potatoes, cubed
50 small onions
50 cups water
salt to taste
ground black pepper to taste
10 bay leafs
30 stalks celery tops
10 pinches cayenne pepper
20 cups all-purpose flour
1 tablespoon and 2 teaspoons salt
3 tablespoons and 1 teaspoon baking powder
2-1/2 cups rendered chicken fat

Place chicken in a large pot. Add salt and pepper, a dash of cayenne, a bay leaf, and a handful of celery tops. Cover with water, and cook until done. Discard bay leaf. Add vegetables, and continue cooking until vegetables are nearly done.

Meanwhile, make the dumplings. Mix together flour, 1/2 teaspoon salt, baking powder, chicken fat. Mix in enough water to make a stiff dough. Divide dough into three parts. Roll out, and cut into squares.
Add 1/3 dumplings to simmering chicken, and cook 5 minutes. Add another third, and cook 5 minutes more. Add the remaining third, and cook 5 minutes longer. Serve.