Chicken and Dumplings

By á-2304

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

Preparation

Step 1

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.