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Chicken and Buttermilk Dumplings




Source of Recipe


Kentucky Kitchens, volume 1


Recipe Introduction




Not our very favorite, but good.




List of Ingredients







1 large chicken
1 stalk celery, chopped
salt to taste
1 pod red pepper, opt.
2 onions, sliced
1 carrot, chopped *
thyme*
rosemary*
parsley*

Dumplings:
2 c flour
1 tbsp salt
1/2 tsp baking soda
3/4 c water



Recipe






Cook chicken and all other ingredients in a stockpot with water to cover. Cook until chicken is tender and will easily pull off the bones.

Remove chicken and allow to cool slightly before deboning.
Strain broth and discard vegetables. Place broth back on stove.

Knead dumpling ingredients.
Roll very thin then cut into narrow strips.
Place in broth, cover, and cook for 20 minutes.

Combine water and flour in cup and mix well. Add to broth, stirring until mixture thickens.
Add chicken and reheat.
Serve.

Notes:
* ingredients were not in original recipe, I added them for additional flavor.

I used buttermilk powder and water in the dumplings.

The recipe did not give an amount of water and flour to mix for thickening the broth, I just mixed amounts until it looked right.