Chicken & Buttermilk Dumplings

Adapted from Chrissy Teegan (recipe for dumplings adapted from Canadian Living)

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• For the chicken & stock
  • 1 whole chicken (4-5 lbs)
  • 1 tablespoon kosher salt
  • 10 peppercorns
  • 1 large clove garlic, cracked
  • 1/2 onion, cut into 2 pieces
  • 1 large carrot, cut in half
  • 1 stalk celery, cut in half
  • 8 cups water
  • 1 bay leaf
• For the soup
  • 2 tablespoons oil
  • 2 tablespoons butter
  • 1 cup onion, chopped into 1/2 inch dice (about half an onion)
  • 1 cup carrots, chopped into 1/2 inch dice (about 2 carrot)
  • 1 cup celery, chopped into 1/2 inch dice (about 2 stalks)
  • 1 large potato, diced
  • 1/2 teaspoon salt
  • Freshly cracked pepper
  • 1/4 teaspoon turmeric
  • 1/3 cup all-purpose flour (or 2.5 tablespoons *cornstarch)
  • 8 cups chicken stock
  • 1/4 cup heavy cream
  • Meat from whole cooked chicken, shredded
• For the dumplings
  • 3/4 cups all-purpose flour (or equal parts GF flour blend)
  • 1/4 cup yellow cornmeal
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 2 tablespoons cold butter cubed (melted butter works too)
  • 2/3 cups buttermilk

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• For the chicken & stock
  1. Add all the ingredients for the chicken stock into a large pot.
  2. Bring to a boil, reduce heat, and simmer, partially covered until the chicken is fully cooked, about 1 hour (or use a stovetop pressure cooker and cook under pressure for 20 minutes).

• For the soup:
  1. Remove the chicken from the pot and set aside. Strain the stock and reserve. Remove all the meat from the bones and shred.
  2. In the same pot, heat oil butter over medium-high heat. Add the onion, carrots, and celery; cook, stirring, until the carrots begin to soften, about 5 minutes.
  3. Add the flour and cook, stirring, until all the flour has been absorbed. Add the strained broth, shredded chicken, and the potato, bring to a boil, then reduce the heat and simmer about 20 minutes.
  4. Stir in the cream, if using. Season to taste with salt and pepper.
  5. Meanwhile, make the dumplings:

• For the dumplings:
  1. In a bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt.
  2. Using a pastry blender or your fingers, cut in the butter until it forms coarse crumbs. If you want to skip this step and just use melted butter it is totally fine.
  3. Stir in buttermilk.
  4. Drop by spoonfuls onto simmering stew. Cover and cook without lifting the lid for 15 minutes.

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Alternate Dumplings recipe by rachelcooks.com

• 2/3 cup all purpose flour
• 1/3 cup fine yellow cornmeal
• 2 teaspoons chopped fresh parsley
• 2 teaspoons finely chopped green onions, green part only
• 1 1/2 teaspoons baking powder
• 1 teaspoon sugar
• 1/4 teaspoon coarse salt
• 1 tablespoon butter
• 1/2 – 3/4 cup buttermilk

In a medium bowl, whisk together flour, cornmeal, parsley, green onions, baking powder, sugar, and salt. Using your fingers, fork, or pastry cutter, work in butter until fine crumbs form. Stir in buttermilk, just enough to moisten.