Saturday, March 21, 2009

Chicken and Buttermilk Dumplings

3 bone-in, skin-on chicken breasts (the bone and skin add flavor)
12 cups water
7 chicken bouillon cubes
1 large onion, chopped
2-3 cups sliced carrots
3 celery ribs, chopped
4 garlic cloves, minced
3/4 tsp. salt

7 T. butter
3/4 cup flour
1/8 tsp. pepper
3/4 cup half and half

2 cups flour
4 tsp. baking powder
4 tsp. sugar
1 tsp. salt
2 eggs
1/2 cup buttermilk
1/4 cup butter, melted

In a soup kettle, combine the first eight ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 1/2 hours. Remove chicken; when cool enough to handle, debone and dice. Strain broth, reserving broth and vegetables. (This part can be done ahead of time and refrigerated. You will need to heat the broth before you add it in the next part.)

In the same kettle, melt butter. Stir in flour and pepper until smooth. Gradually stir in broth. Bring to a boil; boil and stir for 2 minutes. Reduce heat; stir in the half and half, 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 for 20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering). Serve immediately. Serve with some fresh fruit for a complete meal.

This makes enough for two meals for our family. Everyone likes it. One of our favorites.

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