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Mom's Chicken 'n' Buttermilk Dumplings

 Mom's Chicken 'n' Buttermilk Dumplings
Meet the Cook: I serve this - with a tossed or cucumber salad - to friends dining with us or on visits by our two sons and families (including two grandchildren). -Ellen Proefrock, Brodhead, Wisconsin
6-8 ServingsPrep: 45 min. Cook: 1 hour 50 min.

Ingredients

  • 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 King Arthur Unbleached All-Purpose Flour
  • 1/8 teaspoon paprika
  • 1/8 teaspoon pepper
  • 1/2 cup half-and-half cream
  • DUMPLINGS:
  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 4 teaspoons baking powder
  • 4 teaspoons sugar
  • 1 teaspoon salt
  • 2 eggs
  • 1/2 cup buttermilk
  • 1/4 cup butter, melted

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Mom's Chicken 'n' Buttermilk Dumplings (continued)

Directions

  • In a stockpot or Dutch oven, combine 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 pot, 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 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.
Nutritional Facts: 1 serving (1 each) equals 614 calories, 32 g fat (14 g saturated fat), 201 mg cholesterol, 1,059 mg sodium, 36 g carbohydrate, 2 g fiber, 42 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.