RESTAURANTS THAT SERVE CHICKEN AND DUMPLINGS RECIPES

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MOM'S CHICKEN 'N' BUTTERMILK DUMPLINGS RECIPE: HOW TO MAK…



Mom's Chicken 'n' Buttermilk Dumplings Recipe: How to Mak… image

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

Total Time 02 hours 45 minutes

Prep Time 45 minutes

Cook Time 02 hours 00 minutes

Yield 8 servings.

Number Of Ingredients 20

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

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, FatContent 32g fat (14g saturated fat), CholesterolContent 201mg cholesterol, SodiumContent 1059mg sodium, CarbohydrateContent 36g carbohydrate (6g sugars, FiberContent 2g fiber), ProteinContent 42g protein.

CHICKEN AND DROPPED DUMPLINGS RECIPE | ALTON BROW…



Chicken and Dropped Dumplings Recipe | Alton Brow… image

Provided by Alton Brown

Categories     main-dish

Total Time 2 hours 0 minutes

Prep Time 30 minutes

Cook Time 1 hours 30 minutes

Yield 4 to 6 servings

Number Of Ingredients 7

5 to 5 1/2 pound stewing hen giblets removed
3 1/2 teaspoons kosher salt, divided
7 to 9 cups water
3 tablespoons unsalted butter
2 3/4 ounces all-purpose flour
2 large eggs, at room temperature
Freshly ground black pepper

Steps:

  • Special equipment: 7-quart pressure cooker
  • Put the hen and 3 teaspoons of the salt in a 7-quart pressure cooker. Add water just to cover the hen. Do not fill above the cooker's "maximum fill" line, or 2/3 full. Cover and lock the lid. Bring to pressure over high heat, approximately 20 minutes.
  • Reduce the heat to low, so that you barely hear hissing from the pot. Cook for 45 minutes.
  • Release the pressure using the cooker's release device (read the manual!) or cool the cooker by running cold water over the lid for 5 minutes. Open carefully. Remove the hen from the broth and set aside to cool. The meat should be tender and falling away from the bone. Once the hen is cool enough to handle, pull the meat from the bones in small pieces, cover and set aside. Discard the skin and bones.
  • Set a cheesecloth-lined colander in a shallow, wide, 6-quart pot and strain the broth, discarding the solids. Taste and season the broth with additional salt, if needed.
  • Put 1/2 cup of the broth, the butter, and remaining 1/2 teaspoon of salt in a 2-quart saucier, set over high heat, and bring to a boil. As soon as it boils, add all of the flour at once and stir with a wooden spoon until the mixture starts to come together, approximately 1 minute. Decrease the heat to low and continue stirring until the mixture forms a ball and is no longer sticky, approximately 3 minutes. Transfer the mixture to a medium bowl and mix, on low speed, for 5 minutes with an electric hand mixer. Beat until cool and there is no more steam rising. Continue to mix on low, and add the eggs, 1 at a time, making sure each is completely incorporated before adding another. You may need to stop occasionally and scrape down the sides of the bowl. Before adding the last egg, check the mixture for consistency: It should tear slightly as it falls from the beater, creating a "V" shape. Transfer the dough to a 1-gallon resealable plastic bag. Cut off 1 corner of the bag to make a quarter-sized opening.
  • Bring the broth to a slight simmer over medium heat. Pipe 1-inch of the mixture and cut with kitchen shears directly over the broth. Repeat with the remaining batter. Cook, covered, until the dumplings are cooked through, about 8 to 10 minutes. Turn off the heat, add the meat and wait for 2 to 3 minutes before serving. Serve in bowls with freshly ground black pepper.

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