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
Provided by Taste of Home
Categories Dinner
Time 2h45m
Yield 8 servings.
Number Of Ingredients 20
Steps:
- 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 : Calories 614 calories, Fat 32g fat (14g saturated fat), Cholesterol 201mg cholesterol, Sodium 1059mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 2g fiber), Protein 42g protein.
CHICKEN AND DUMPLINGS
This easy recipe for Chicken and Dumplings is the ideal comfort food. A hearty recipe that uses roasted chicken, fluffy buttermilk and chive dumplings that's both simple to make and shockingly easy to lose yourself in for a moment or two.
Provided by Joanna Cismaru
Categories Main Course Soup
Time 45m
Number Of Ingredients 17
Steps:
- In a large Dutch oven add the olive oil and heat over medium-high heat. Add the chopped onion, carrot and celery to the pot and cook for about 5 to 7 minutes until the onion sweats and becomes translucent. Add thyme to the pot and the 4 cups of chicken broth.
- In a small bowl whisk the flour with a ladle of the broth from the pot then pour back into the pot and whisk making sure there are no lumps. Stir in the frozen peas and the shredded chicken. Season with salt and pepper and cook for 5 minutes.
- While the broth is cooking, prepare the dumplings. In a bowl whisk together all the dumpling ingredients, making sure not to overmix, if you overmix the dumplings will turn out too dense.
- Drop dumpling batter using a spoon into the thick broth. Make sure you don't take too much batter at once because the dumplings will double in size while they cook, so make them as big or small as you wish.
- Cover the pot and simmer for about 15 to 20 minutes or until the dumplings are cooked. Make sure you don't peek while the dumplings are cooking, because they need to steam in order for them to cook and be nice and fluffy, lifting the lid will release the steam. After about 15 minutes use a toothpick to test if the dumplings are cooked through.
Nutrition Facts : Calories 303 kcal, Carbohydrate 30 g, Protein 19 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 64 mg, Sodium 361 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
PULLED HEN AND BUTTERMILK DUMPLINGS
Steps:
- In a wide saucepot, melt the butter until browned. Add the Dumplings and a pinch of salt and pepper. Cook, stirring, until the Dumplings are lightly browned. Add the Pulled Hen meat, corn, crushed red pepper, celery, carrots and cooked onions. Add the bourbon and light it on fire to cook off the alcohol. Add the Pulled Hen broth and Parmesan Broth and bring to a simmer. Add the Parmesan and cook until melted into the soup. Check for seasoning and adjust as needed. Divide among 4 soup bowls and garnish with some finely chopped chives.
- In a saucepot, combine the buttermilk, butter, granulated garlic and onion and 1/2 teaspoon salt. Bring to a boil and whisk in the flour all at once. Cook over medium heat, stirring constantly, until a dough is formed and it pulls away from the sides of the pot. Remove from the heat. Using a sturdy wooden spoon, mix in one egg at a time, making sure each one is fully incorporated before adding the next. Once all the eggs are added, wrap the dough loosely in buttered parchment paper and refrigerate until cool, about 3 hours.
- Dust a rimmed baking sheet with flour and set aside. Unwrap the dough and cut into 4 equal portions. On a floured surface, roll the portions into equal-shaped logs, about 1- to 1 1/2-inches thick. Cut into 1-inch long pieces and transfer to the floured baking sheet. Refrigerate until ready to use, or at least 10 minutes.
- Bring a pot of salted water to a boil. Add the dumplings and allow them to float to the surface, then cook 1 minute more. Remove from the water and drain well, then toss with some olive oil and spread on a baking sheet lined with a clean kitchen towel. Let sit at least 30 minutes. (Dumplings can be prepared up to this point well in advance.)
- In a large pot big enough to hold the hen, place the hen, celery, bay leaves, carrots, onions, parsley and 1 tablespoon salt. Cover with cold water and bring to a boil, then turn down to a simmer. Skim the broth while it cooks to remove any impurities. Cook until the meat is tender and easily pulled, about 4 hours.
- Remove the hen and allow to cool until cool enough to handle. Pull all the meat and mix together the white meat and dark meat evenly, then reserve 2 cups of meat. (Reserve the remaining meat for things like chicken salads, rice dishes, soups, etc.) Strain the broth through a fine-mesh strainer and reserve 1 cup. Any excess broth can be used as chicken stock.
- In a saucepot, heat the olive oil over medium heat. Add the bacon and cook until browned. Add the cloves and lightly toast until they are aromatic. Throw in the Parmesan rinds, bay leaves and heavy cream. Bring to a simmer and cook until the Parmesan rinds are very soft, 15 to 20 minutes. Strain through a fine-mesh strainer and reserve.
BEEF STEW WITH BUTTERMILK DUMPLINGS
Rich Gravy and Full of Flavor with the addition of Ale. Dumplings are light and fluffy! One of the best stews I've ever eaten and very comforting on a cold winter's night!
Provided by chefRD
Categories Stew
Time 4h
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl, toss beef with 3 Tbsp flour, 1 tsp salt and 1 tsp black pepper.
- In a large pot over medium high heat 1 Tbsp vegetable oil. Add enough beef to pot to form only a single layer (don't overcrowd the pot) brown beef on all sides (takes around 7 mins per batch). Transfer to a large bowl. Brown remaining batches of beef in 2 batches.
- Add 1 bottle of ale to pot scraping brown bits with a wooden spoon. Pour ale over reserved beef and return empty pot to med-high heat.
- Add remaining Tbsp oil to pot. Add onions and 2 tsp salt, cook stirring often, until onions are transparent and turn a golden color (takes about 20 mins).
- Remove lid, raise heat to med-high heat. Stir in 3 Tbsp flour, and cook 3 mins stirring often.
- Add mushrooms, reserved beef and ale, remaining bottle of ale, and carrots. Bring to a boil. Cover and lower heat to a gentle simmer. Cook stirring occassionally, until the beef is tender (around 3 hours).
- Dumplings:.
- Start to make these about 40 mins before serving-.
- In a medium bowl stir together remaining 2 cups of flour, 3/4 tsp salt and 1/2 tsp baking soda.
- Using a pastry blender or your fingers work cold butter into flour mixture until it resembles cornmeal with pea sized pieces. In another bowl, whisk together buttermilk and egg.
- Gently fold wet ingredients into dry. Mix until a very shaggy dough forms. If more liquid is needed, add additional buttermilk 1 tbsp at a time.
- Gently form dough into 12 equal balls and drop into bubbling hot stew. Cover pot and cook 20-30 mins or until the dumplings are fluffy and cooked through.
- Let sit 15 minutes before serving. Stew thickens as it cools.
BUTTERMILK DUMPLINGS
I read the reviews so I hunted down the recipe again and it read 1 2/3-2 cups all purpose flour. Sorry for the misprint it should be good to go now. This is a great dumpling recipe.
Provided by Cookin In Texas
Categories Healthy
Time 25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine buttermilk, baking soda, and baking powder stir until mixture foams.
- Add salt and beaten egg-mix well.
- Stir in enough flour to make a soft but firm dough.
- Drop by teaspoonfuls into simmering broth.
- Cover and simmer gently for 15 minutes.
Nutrition Facts : Calories 155.4, Fat 1.5, SaturatedFat 0.5, Cholesterol 36.9, Sodium 362, Carbohydrate 28.7, Fiber 0.9, Sugar 2.1, Protein 6
QUICK CHICKEN SOUP WITH BUTTERMILK DUMPLINGS
This childhood favorite takes a third of the time with equal success. Refrigerator biscuits make the dumplings. It really is very tasty and delicious. Cottage Living Magazine, 10/2007 issue.
Provided by Manami
Categories Chicken Breast
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in large pot over medium-high heat.
- Cook chicken 6 minutes on each side or until lightly browned.
- (Chicken may not completely cook through but will finish cooking when returned to broth.).
- Transfer chicken to cutting board; cut into bite size pieces; set aside. (Keep warm).
- Melt butter in pot over medium heat.
- Add onion, celery, and carrot and saute for 3 minutes.
- Stir in broth,, thyme, sea salt, & pepper.
- Bring to a boil, reduce heat and simmer, covered 5 minutes.
- Whisk together cream and cornstarch in a small bowl; stir in simmering broth.
- Cut each biscuit into quarters and dredge pieces in flour, shaking off excess.
- Add biscuits to broth and cook partially covered or until biscuits are firm to the touch. (Biscuits will continue to cook.).
- Add chicken, lemon juice and chives to broth, simmer until chicken is heated throguh.
- Season with additional sea salt & freshly ground black pepper, if desired.
CHICKEN AND DUMPLINGS WITH SOUTHERN BUTTERMILK BISCUIT DUMPLINGS
Make and share this Chicken and Dumplings With Southern Buttermilk Biscuit Dumplings recipe from Food.com.
Provided by Kaitlin Cav
Categories Chicken
Time 45m
Yield 4 people, 4 serving(s)
Number Of Ingredients 14
Steps:
- Pour chicken broth, cream of chicken soup, and pepper into large pot. Whisk until blended, then add drained Swanson chicken and carrots. Bring to a boil and simmer until carrots are tender (about 30-40 minutes).
- Blend in shortening with fork until crumbly.
- Mix baking soda into buttermilk.
- Mix buttermilk mixture into flour mixture and blend until all ingredients are moist.
- Set dough aside and add the frozen peas to the stew. Simmer for about 10 minutes. Add whipping cream to chicken stew and stir while bringing to boil.
- After stew has reached a boil, drop spoonfuls of biscuit dough into stew.
- Reduce heat to medium-high and cook for 5 minutes. Gently flip dumplings over and cook for another 5 -7 minutes or so. Serve and prepare to say "yum"!
Nutrition Facts : Calories 813.8, Fat 40.3, SaturatedFat 18.5, Cholesterol 186.7, Sodium 1797.9, Carbohydrate 54.1, Fiber 1.8, Sugar 3.9, Protein 55.8
CHICKEN AND DUMPLINGS
Provided by Tyler Florence
Categories main-dish
Time 2h10m
Yield 6 to 8 servings
Number Of Ingredients 25
Steps:
- For the stock:
- Place the chicken and all stock ingredients in a large Dutch oven and cover with water. Set over medium-high heat and bring to a boil. Reduce heat to a simmer and cook for 1 hour until the chicken is tender. Skim the surface of fat and scum as it cooks.
- When done remove the chicken to a cutting board. Strain the stock and shred the meat into big pieces - the stock will be used for the sauce and the chicken will be folded into it.
- For the dumplings:
- Sift the dry ingredients together in a large bowl. In a small bowl, using a whisk, lightly beat the eggs, chives and buttermilk together; pour the liquid ingredients into the dry ingredients and gently fold. Mix just until the dough comes together; the batter should be thick and cake-like.
- To prepare sauce: In a Dutch oven, over medium heat, add the butter and oil. Add the carrot, celery, garlic, and bay leaves and saute until the vegetables are soft, about 5 minutes. Stir in the flour to make a roux. Continue to stir and cook for 2 minutes to coat the flour and remove the starchy taste. Slowly pour in the chicken stock, 1 cup at a time, stirring well after each addition. Add frozen peas and pearl onions.
- Let sauce simmer until it is thick enough to coat the back of a spoon, about 15 minutes. Stir in heavy cream.
- Fold the reserved shredded chicken into the sauce and bring up to a simmer. Using 2 spoons, carefully drop heaping tablespoonfuls of the dumpling batter into the hot mixture. The dumplings should cover the top of the sauce, but should not be touching or crowded. Let the dumplings poach for 10 to 15 minutes until they are firm and puffy. Remove and discard the bay leaves. Season with freshly cracked black pepper and garnish with chopped chives before serving.
BUTTERMILK DUMPLINGS
Make and share this Buttermilk Dumplings recipe from Food.com.
Provided by Lindas Kitchen
Categories Stew
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine dry ingredients. Set aside.
- Combine eggs, buttermilk, and melted butter.
- Stir liquid ingredients into dry ingredients to form a stiff batter.
- Drop tablespoons into simmering stew.
- Cover and simmer 20 minutes.
IRRESISTIBLE RASPBERRY BUTTERMILK DUMPLINGS
Wonderful twist on this old fashioned favorite, used for dessert or even breakfast! These buttermilk dumplings are light, fluffy, and full of flavor. The very slight tang of the buttermilk compliments the sweetness of the syrup like raspberry dumpling sauce. We love it warm with vanilla ice cream, or they're even great cold!
Provided by SANDSTEPPER
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 40m
Yield 8
Number Of Ingredients 9
Steps:
- In a large pot, combine the raspberries, lemon juice, sugar and water. Bring to a boil, then reduce the heat to low, cover and simmer for about 15 minutes. Stir occasionally, but gently so as not to crush the berries.
- Meanwhile, in a medium bowl, stir together the flour, baking soda and salt. Cut in shortening using a pastry blender or the tines of a fork until the pieces are no larger than peas. Stir in the buttermilk until the dough comes together. If it seems too stiff, add another splash of buttermilk.
- When you lift the lid on the pot, the dumpling sauce should be slightly above the level of the berries. If needed, you can add equal amounts of additional sugar and water to the raspberries. Drop the dumpling dough 1 tablespoon at a time into the boiling sauce. Cover, and simmer for about 5 minutes, then remove the lid, flip the dumplings over and cover again. Cook for another 10 minutes, then remove from the heat and let stand for 10 minutes before serving.
Nutrition Facts : Calories 645.8 calories, Carbohydrate 147.1 g, Cholesterol 0.9 mg, Fat 6.2 g, Fiber 0.8 g, Protein 4.9 g, SaturatedFat 1.4 g, Sodium 176.5 mg, Sugar 113.6 g
CHICKEN SOUP WITH BUTTERMILK DUMPLINGS
Steps:
- Melt the butter in a large, heavy casserole, add the onion, chopped celery, and chopped carrot, and cook the vegetables, stirring occasionally, for 5 minutes. Add the garlic and cook, stirring, 1 minute. Add the wine and reduce 1 minute. Add the chicken stock, rosemary, bay leaf, salt, and pepper, to taste. Add the chicken to the pot and bring liquid to a boil.
- Reduce the heat to low, cover and simmer, skimming and stirring occasionally, for about 30 minutes.
- Remove the chicken from the pot and transfer to a cutting board. When cool enough to handle, remove meat from bones. Cut chicken into bite-side pieces. Skim surface of cooking liquid and strain it through a sieve into a large saucepan. Add the diced vegetables, bring to a boil and simmer for 5 to 7 minutes, or until vegetables are tender.
- In a small bowl, whisk together the cornstarch and the cream. Add the cream mixture to the boiling stock, stirring, and simmer until lightly thickened. Add chicken to saucepan and correct the seasoning adding the lemon juice and salt and pepper to taste. Bring to a simmer and top with the dumplings, spacing them evenly. Cover, reduce heat to moderate and simmer until dumplings are firm to the touch and cooked through, about 20 minutes. Sprinkle with chives or parsley.;
- Into a bowl, sift the flour, baking soda, and salt. Add parsley, the pepper, and the butter and blend until mixture resembles coarse meal. Stir in just enough buttermilk to form a soft dough.
- Gently pat the dough into a 1/2-inch thickness and stamp or cut into 1 1/2-inch pieces.
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CREAMY CHICKEN AND BUTTERMILK DUMPLINGS. - HOW SWEET …
From howsweeteats.com
5/5 (43)Category Main CourseCuisine AmericanTotal Time 45 mins
- Season the chicken with salt and pepper. Heat a large pot over medium-high heat and add olive oil and 2 tablespoons of butter. Once sizzling, add the chicken to the skillet and cook it on both sides until deeply golden brown and cooked through, about 5 to 6 minutes per side. Remove the chicken and set aside to a bowl, shredding once cool. I actually throw it in the bowl of my mixer and shred it with the paddle attachment!
- Reduce the heat to medium and add the other 2 tablespoons of butter. Add the onions, carrots, celery garlic, rosemary and thyme. Toss in another pinch of salt and pepper, stirring well. Cook until softened, about 5 minutes.
- While the vegetables cook, mix up the dumplings. Whisk together the flour, baking powder and salt in a large bowl. Combine the milk and the eggs, then stir into the flour until just mixed. Set aside for a few minutes.
- Stir the 1/4 cup flour into the veggies with a wooden spoon until it coats the vegetables, then continues to stir until the flour cooks and turns golden, about 5 more minutes. Slowly stream in the chicken stock 1 cup at a time, stirring well the entire time so the mixture thickens. Add the chicken back into the pot. Increase the heat a bit and bring the mixture to a simmer, then cook while it bubbles for about 10 minutes. You want it to thicken up well! Stream in the heavy cream and stir well. Drop large spoonfuls of dough all around the top of the pot. I don’t worry about crowding the pot and cover the entire top of the “soup” mixture. You want the mixture to be bubbling for 10 to 15 minutes so it cooks the dumplings – after 10 minutes I usually gently flip the dumplings over.
CHICKEN AND DROPPED BUTTERMILK DUMPLINGS - LODGE CAST IRON
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Servings 4-6Category Entrée Recipes Meat Recipes
CHICKEN AND BUTTERMILK DUMPLINGS - GATHER FOR BREAD
From gatherforbread.com
5/5 (1)Category DinnerServings 6-8Total Time 2 hrs 35 mins
- Rinse chicken. Place in a stockpot or Dutch oven. Add water, onion, chopped carrots, celery, garlic cloves and salt.
- Bring to a boil. Skim foam from top of broth if necessary. Reduce the heat. Cover and simmer for 1-1/2 hours or until chicken is tender.
- Remove chicken from broth. When it's cool enough to handle, debone pull apart into bite sized pieces. Strain the broth, reserving broth and vegetables. Set aside.
- 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 this to a boil. Boil and stir for 2 minutes. Turn the heat down to medium-low and stir in the half and half, reserved vegetables and chicken. Cover and turn heat back up. Allow it to come to a boil. Reduce the heat to simmer.
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TURKEY AND DUMPLINGS - KING ARTHUR BAKING
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- Stir in the herbs. Cover and refrigerate this mixture while you're making the pot pie filling., To make the filling: Melt the butter in a 3-quart saucepan over medium heat.
- Whisk in the flour and cook for 1 minute., Add the stock 1/2 cup at a time, whisking it into the roux to prevent lumps.
HOMEMADE CHICKEN AND BUTTERMILK DUMPLINGS - STACY LYN HARRIS
From stacylynharris.com
4.5/5 (17)Category Main Course, SoupCuisine American, Southern
- Bring chicken, water, celery, carrots, onion, parsley, rosemary, garlic, and butter to a boil, reduce heat and simmer uncovered for at least 3 hours or until the chicken falls off the bones. Make sure to skim the foam as needed.
- Meanwhile, in a large mixing bowl, combine flour and salt. Cut shortening into flour until fully incorporated. Add buttermilk slowly into the flour a little at the time. When the dough is easily formed into a ball, knead the dough.
- Roll out the dough to a thickness of 1/16 of an inch or even thinner. Pinch or cut into 1 inch squares (I use a pizza cutter for this). Set aside.
- When chicken is falling off the bone, remove the pieces to a plate. Strain the broth throwing away vegetables and herbs.
OLD-FASHIONED CHICKEN AND DUMPLINGS RECIPE | SOUTHERN LIVING
From southernliving.com
3/5 (4)Total Time 1 hr 50 mins
- Place chicken, celery, and carrots in a Dutch oven; add water and 2 teaspoons of the salt. Bring to a boil over high; cover, reduce heat to medium-low, and simmer until tender, about 1 hour. Remove chicken from broth, and let stand until cool enough to handle, about 15 minutes. Remove and discard skin and bone from chicken, and cut meat into bite-size pieces. Bring broth to a boil over high; stir in pepper.
- Meanwhile, combine flour, baking soda, and remaining ½ teaspoon salt in a large bowl; cut in shortening with a pastry blender (or use your fingers) until mixture resembles coarse meal. Add buttermilk, stirring with a fork until dry ingredients are moistened. Turn dough out onto a well-floured surface, and knead lightly 4 or 5 times.
- Pat dough to ½-inch thickness. Pinch off dough in 1 ½-inch pieces, and drop into boiling broth. Reduce heat to medium-low, and cook, stirring occasionally, until desired consistency is reached, about 8 to 10 minutes. Stir in chicken. Garnish servings with chives.
SOUTHERN CHICKEN AND DUMPLINGS - EASY ROLLED DUMPLINGS!
From seededatthetable.com
4.8/5 (45)Calories 499 per servingCategory Main Course, Soup
- Combine the chicken stock with the rest of the soup ingredients (minus the shredded chicken) in a large pot. Bring to a rapid boil over high heat. (Meanwhile prepare dumplings dough as instructed below.)
- Prepare the dumplings dough while waiting for the stock to come to a boil. Whisk together the flour, baking soda and salt in a medium bowl. Stir in the melted butter and buttermilk until a dough forms.
- If the soup needs to be thickened, mix together the 1/4 cup buttermilk and 2 Tablespoons cornstarch in a small bowl. Slowly stir into the soup until desired consistency is reached.
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