Mom's Chicken 'n' Buttermilk Dumplings 1 stewing chicken (about 5 pounds), cut up 10 cups water 1 large onion, chopped 2 medium carrots, sliced 3 celery ribs, chopped 4 garlic cloves, minced 1 teaspoon salt 1/4 cup butter 6 tablespoons all-purpose flour 1/8 teaspoon paprika 1/8 teaspoon pepper 1/2 cup half-and-half cream DUMPLINGS: Printed from tasteofhome.com Oct 10, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Mom's Chicken 'n' Buttermilk Dumplings cont. 2 cups all-purpose flour 4 teaspoons baking powder 4 teaspoons sugar 1 teaspoon salt 2 eggs 1/2 cup buttermilk 1/4 cup butter, melted In a soup kettle or Dutch oven, combine the first seven ingredients. Bring to a boil; skim foam from broth. Reduce heat; cover and simmer for 1-1/2 hours or until chicken is tender. Remove chicken; when cool enough to handle, debone and dice. Strain broth, reserving broth and Printed from tasteofhome.com Oct 10, 2008 Copyright Reiman Media Group, Inc © 2008

Mom's Chicken 'n' Buttermilk Dumplings vegetables. In the same kettle, melt butter. Stir in flour, paprika and pepper until smooth. Gradually stir in 6 cups reserved broth (save remaining broth for another use). Bring to a boil; boil and stir for 2 minutes. Reduce heat; stir in the cream, reserved vegetables and chicken. Cover and bring to a boil; reduce the heat to simmer. For dumplings, combine flour, baking powder, sugar and salt in a bowl. Combine eggs, buttermilk and butter; stir into dry ingredients to form a stiff batter. Drop by tablespoonfuls onto simmering mixture. Cover and simmer for 20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering). Serve immediately. Yield: 6-8 servings. Printed from tasteofhome.com Oct 10, 2008 Copyright Reiman Media Group, Inc © 2008