E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Chicken and Dropped Buttermilk Dumplings Lodge Cast Iron | November 10, 2017 Take the classic chicken and dumplings recipe to the next level when you simmer chicken bones to make a quick broth with extra rich flavor. Level Intermediate Prep Time 10 minutes Cook Time 1.5 hours Serves 4-6 Cook it With Our 6 Quart Enameled Dutch Oven Ingredients Dumplings 2 cups all purpose flour ¾ teaspoon kosher salt 1 tablespoon baking powder 1 cup buttermilk (at room temperature) 3 tablespoons unsalted butter, melted and cooled ¼ cup finely chopped parsley Base 4 large pieces cooked, bone-in/skin-on chicken, preferably whole legs 1 tablespoon vegetable oil 3 large carrots, cut into large pieces 1 yellow onion, finely chopped 1 large bay leaf Salt and pepper to taste 14 cups water Mild greens, such as spinach or swiss chard (optional) Directions Preheat a 6 Quart Enameled Cast Iron Dutch Oven over medium with 1 tablespoon oil. Remove meat and skin from chicken bones. Set aside. Add onions and carrots. Sauté with a pinch of kosher salt for five minutes. Add water, chicken bones, bay leaf and a little pepper. Bring to a simmer, then place the lid on the pot. Simmer for about an hour. Meanwhile, make the dough: mix flour, salt, baking powder, and parsley. Add buttermilk and butter and stir until combined. Let the dough rest at least 15 minutes. Remove bones from cooking liquid and discard. With the liquid still at a simmer, drop in rounded tablespoon sized balls of dough (you should get between 20 and 24 dumplings total). Cover tightly and cook for 20 minutes. No peeking! Stir in reserved chicken meat (and greens if using), and add salt or pepper to taste. Serve immediately. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Pork Chops With Apples and Chestnut Sauce View recipe Cast Iron Seared Standing Rib Roast View recipe Mexican Corn Cakes With Charred Corn, Carne Asada, Refried Beans and Guasacaca (Avocado) Sauce View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Chicken and Dropped Buttermilk Dumplings Lodge Cast Iron | November 10, 2017 Take the classic chicken and dumplings recipe to the next level when you simmer chicken bones to make a quick broth with extra rich flavor. Level Intermediate Prep Time 10 minutes Cook Time 1.5 hours Serves 4-6 Cook it With Our 6 Quart Enameled Dutch Oven Ingredients Dumplings 2 cups all purpose flour ¾ teaspoon kosher salt 1 tablespoon baking powder 1 cup buttermilk (at room temperature) 3 tablespoons unsalted butter, melted and cooled ¼ cup finely chopped parsley Base 4 large pieces cooked, bone-in/skin-on chicken, preferably whole legs 1 tablespoon vegetable oil 3 large carrots, cut into large pieces 1 yellow onion, finely chopped 1 large bay leaf Salt and pepper to taste 14 cups water Mild greens, such as spinach or swiss chard (optional) Directions Preheat a 6 Quart Enameled Cast Iron Dutch Oven over medium with 1 tablespoon oil. Remove meat and skin from chicken bones. Set aside. Add onions and carrots. Sauté with a pinch of kosher salt for five minutes. Add water, chicken bones, bay leaf and a little pepper. Bring to a simmer, then place the lid on the pot. Simmer for about an hour. Meanwhile, make the dough: mix flour, salt, baking powder, and parsley. Add buttermilk and butter and stir until combined. Let the dough rest at least 15 minutes. Remove bones from cooking liquid and discard. With the liquid still at a simmer, drop in rounded tablespoon sized balls of dough (you should get between 20 and 24 dumplings total). Cover tightly and cook for 20 minutes. No peeking! Stir in reserved chicken meat (and greens if using), and add salt or pepper to taste. Serve immediately. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Pork Chops With Apples and Chestnut Sauce View recipe Cast Iron Seared Standing Rib Roast View recipe Mexican Corn Cakes With Charred Corn, Carne Asada, Refried Beans and Guasacaca (Avocado) Sauce View recipe
