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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
  • Total Time
    Prep: 45 min. Cook: 2 hours
  • Makes
    8 servings

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

Directions

  • In a stockpot or Dutch oven, combine first seven ingredients. Bring to a boil; skim foam from broth. Reduce heat; cover and simmer until chicken is tender, about 1-1/2 hours. 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 until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering), about 20 minutes. Serve immediately.
Nutrition Facts
1 each: 614 calories, 32g fat (14g saturated fat), 201mg cholesterol, 1059mg sodium, 36g carbohydrate (6g sugars, 2g fiber), 42g protein.

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