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
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.
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