Chicken and Dumplings

Chicken and Dumplings
Chicken and Dumplings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Broth:

  • 1 Tbsp. whole black peppercorns

  • 12 cups cold water

  • 4 chicken leg quarters

  • 3 celery stalks, sliced

  • 2 medium carrots, sliced

  • 2 bay leaves

  • 1 large onion, cut into 8 wedges

  • Dumplings:

  • 1 cup flour

  • 1 tsp Baking powder

  • ¼ tsp salt

  • ¼ cup chilled butter, small pieces

  • 3 Tbsp. buttermilk

  • Cooking spray

  • 1 ½ cups chopped onion

  • 1 cup sliced celery

  • ¾ cups sliced carrot

  • ¾ tsp salt

  • 1 Tbsp. flour

  • 2 Tbsp. fresh chives

Directions

Combine broth ingredients in stockpot & bring to boil. Reduce heat to medium and simmer 2 hours. Remove chicken from broth cool. Remove meat from bones. Shred meat. Strain broth. Place broth in saucepan, bring to boil. Cook 10 minutes. Combine ¾ cup flour, baking powder, & salt; stir w/whisk. Cut in butter w/pastry blender until it looks like coarse meal. Add buttermilk. Turn out dough and add rest of flour as needed. Divide dough into 24 equal portions. Heat a large Dutch oven over medium-heat heat. Coat pan with cooking spray. Add onion, celery, carrot and sauté 4 minutes. Add broth and salt, bring to boil. Simmer 20 minutes. Drop dumplings into pan cover and cook 10 minutes. Remove ¼ liquid and stir in 1 Tbsp. flour. Return chicken to pan. Add flour mixture to pan, bring to boil. Cook 1 minutes or until thickened. Remove from heat and add chives.

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