Printable | Taste of Home

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:
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

Printed from tasteofhome.com Nov 19, 2008

-----------------------Fold------------------------

Mom's Chicken 'n' Buttermilk Dumplings cont.

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 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.