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.
LAUREN'S CHICKEN AND BUTTERMILK DUMPLINGS
Homemade buttermilk dumplings, made from scratch.. oh so good! Soup will be good, even if you use boneless, skinless chicken, but flavor is BETTER using bone-in/skin-on for cooking the stock. Use a wide covered stock pot to make cooking the dumplings easier (I use the Farberware 6 qt). I prefer to add in extra cooking time and chilling time, so I actually start this soup the day ahead in the morning, but it's still delicious without the extra cooking/chilling steps.
Provided by laurenpie
Categories One Dish Meal
Time 3h
Yield 6 12 oz servings, 6 serving(s)
Number Of Ingredients 12
Steps:
- Place chicken in wide stock pot with salt. Add water to cover by at least 1". Bring to a boil, then immediately turn down to a gently rolling simmer. Simmer, uncovered, for 30 minutes (30-40 minutes total if you're skipping the cooling stage, in which case you'll add the veggies and dumplings to cook during the final 20 minutes).
- While chicken is cooking, wash and slice veggies and prepare dumpling dough.
- Remove chicken; debone and remove skin, shred. (you can skip this, but for more favorful broth, add the bones and skin back in and simmer all day.).
- Strain broth, chill overnight in same pot (to make skimming the fat easier). If skipping the overnight chilling, simply spoon the fat from the top of the warm broth.
- Reheat broth, add in seasoning, shredded chicken, and veggies (including celery leafs). Bring heat to a moderate simmer.
- Drop spoonfuls of dumpling dough into the pot (easier with two spoons), not too big because they'll double in size as they cook.
- Simmer, covered, for 10 minutes, then uncovered an additional 10 minutes. As the dumplings get closer to being cooked, they get fluffy and float up.
Nutrition Facts : Calories 757.3, Fat 44.7, SaturatedFat 14.7, Cholesterol 173.4, Sodium 1453.6, Carbohydrate 41.4, Fiber 3.1, Sugar 5.4, Protein 44.6
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.
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.
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
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.
More about "laurens chicken and buttermilk dumplings recipes"
HOMEMADE CHICKEN AND BUTTERMILK DUMPLINGS - STACY …
From stacylynharris.com
4.9/5 (28)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.
EASY CHICKEN AND DUMPLINGS RECIPE - LAUREN'S LATEST
From laurenslatest.com
5/5 (3)Total Time 1 hr 10 minsCategory DinnerCalories 371 per serving
- Heat 2 tablespoons olive oil in a large pot. Sprinkle chicken pieces with salt and pepper and brown in batches: half of the chicken at a time, browning both sides well. Add additional 2 tablespoons olive oil in the pot to brown the second batch of chicken.
- Remove chicken and sauté onion and carrots until the onions start to become tender, 3 minutes or so. Add chicken back into the pot and cover with chicken broth. Add in thyme, poultry seasoning, tarragon, garlic powder, bay leaves, and salt and pepper to taste.
- Cover and bring to boil. Reduce heat to simmer and cook for 40 minutes or until chicken is completely cooked through.
- Remove chicken pieces and shred, discarding extra fat and bones. Add chicken pieces back into the pot.
CHICKEN AND DROPPED BUTTERMILK DUMPLINGS | LODGE …
From lodgecastiron.com
CREAMY CHICKEN AND BUTTERMILK DUMPLINGS. - HOW …
From howsweeteats.com
BA'S BEST CHICKEN AND DUMPLINGS RECIPE | BON APPéTIT
From bonappetit.com
CHICKEN AND BUTTERMILK DUMPLINGS - GATHER FOR BREAD
From gatherforbread.com
BEST CHICKEN AND DUMPLINGS RECIPE - BUTTER WITH A …
From butterwithasideofbread.com
CHICKEN AND DUMPLINGS - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
LAUREN'S LATEST | EASY FAMILY FRIENDLY RECIPES
From laurenslatest.com
LAUREN'S CHICKEN AND BUTTERMILK DUMPLINGS RECIPE
From menuiva.com
CHICKEN AND DUMPLINGS - JO COOKS
From jocooks.com
LAUREN'S BUTTERMILK FRIED CHICKEN RECIPE | CDKITCHEN
From cdkitchen.com
LAURENS CHICKEN AND BUTTERMILK DUMPLINGS RECIPES
From tfrecipes.com
CHICKEN AND DUMPLINGS RECIPE - LAURA IN THE KITCHEN
From laurainthekitchen.com
SOUTHERN HOMEMADE CHICKEN & DUMPLINGS | SOUTHERN SASSY …
From youtube.com
LAUREN'S CHICKEN BURGER
From laurenschicken.com
CHICKEN AND CORNMEAL BUTTERMILK DUMPLINGS | CANADIAN LIVING
From canadianliving.com
You'll also love