Chicken Recipes

Old Fashioned Chicken and Dumplings

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Old Fashioned Chicken and Dumplings

4 (about 7 oz) boneless chicken breasts
2 teaspoons salt
½ stick butter, softened
1 quart heavy cream
1 teaspoon black pepper
2 cups flour
3 teaspoons baking powder
3 tablespoons oil
¾ cup buttermilk
2 tablespoons cornstarch
1 cup cold water

In a pot add enough water to generously cover the chicken breasts. Add the salt. Bring to a boil bring to a boil and cook until chicken is tender, about 25 minutes.

Remove chicken and allow to cool enough to handle. Cut into bite-sized pieces.

Return the chicken to the pot along with 6 cups of the chicken stock. Add the butter and the cream to the broth. Cook over medium heat cook, stirring occasionally, for a couple minutes. Stir in the chicken. Cook over for about 20 minutes, stirring occasionally.

Meanwhile, in a mixing bowl add the flour and baking powder, stir well Add the oil and buttermilk and begin stirring until it forms a soft dough (like the consistency of pie dough). Knead over about 4 – 5 times. Pinch off into balls (any size you prefer) and drop into the broth.

Let the dumplings cook for about 5 minutes, stirring occasionally

Dissolve the cornstarch in the cold water and stir into the broth. Continue stirring the soup until it thickens slightly, about 3-5 minutes. Season, to taste. Serve warm.

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Kent Rollins
Cowboy Cooking, Cast Iron, Outdoor Cooking, Grilling, Dutch Oven Cooking

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