Ruby’s Café and Dairy Bar Chicken and Dumplings
Poultry
MARIA GRIMES
Submitted by Ruby’s Café and Dairy Bar
Ingredients
- 1 ½ sticks butter, divided
- ½ C onion, diced
- ½ C celery, diced
- ½ C carrot, diced
- 1 whole chicken
- 3 C self-rising flour
- 1 2/3 C all-purpose flour
- 2 C buttermilk
- 1 ½ C milk
- Salt and pepper to taste
Directions
Melt 1/2 stick of butter in stock pot and saute onion, celery and carrot until golden brown. Add whole chicken, then add enough water to cover it. Bring to boil, then decrease heat to simmer and cover until cooked through and tender, about two hours. Remove chicken from pot and shred meat off the bones. Return to simmering broth and season to taste with salt and pepper.
To make dumplings, add both flours, milk, buttermilk and 1/4 tsp black pepper to a bowl, along with the remaining stick of butter, melted. Mix until a thick batter forms. Spoon batter into boiling broth one large spoonful at a time. Cover and simmer on medium heat. Do not stir or break up dumplings until all are cooked through.
