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
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 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 large eggs, room temperature
- 1/2 cup buttermilk
- 1/4 cup butter, melted
Reviews
Family loved this!
This was my first attempt at making chicken and dumplings. This couldn't be easier and sooo good. Would definitely feed a crowd. I didn't have half-and-half cream so I used evaporated milk.
Leave out the sugar from the dumpling mix..the aromatics add enough sweetness...use unsalted butter...make the broth simple: onion, peppercorns, bay leaf, garlic, carrot, course salt and water. The 5 stars are for the dumplings, minus the sugar!
Easy to follow directions. Takes a little time to cook the chicken but the rest of the recipe is quick and easy. So delicious!
This was very good. I skipped the butter and half and half cream for the broth and just added the dumlings and it was still creamy and wonderful! Much less calorie content and still comforting to eat!
this was absolutely fabulous!! Instead of using a whole chicken, i used flash-frozen chicken tenders. it was SO EASY! it does take a while to make, so plan ahead, but it's not hard! Already recommended to friends!!!
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Followed recipe exactly, and this dish was out of this world delicious. Comfort food at its best!!
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