Southern Style Chicken and Dumplings
Tender, slow-simmered chicken in a rich, savory broth with soft, pillowy dumplings and hearty vegetables. A comforting Southern classic that feels like home in every bite.
INGREDIENTS
- Whole Fresh Chicken – SGC# 211438
- ½ lb Unsalted Butter– SGC# 054130
- 2 Cups Finely Diced Onion– SGC# 195644
- 2 cups Finely diced celery– SGC# 196667
- 3 Restaurant Marketplace Bay Leaves– SGC# 191722
- 3 cups biscuit mix– SGC# 053882
- 1 ½ cups Buttermilk – SGC# 194563
- 1 cup All Purpose Flour– SGC# 053330
- Kosher Salt and Black Pepper to taste– SGC# 052100; 191678
INSTRUCTIONS
- Cut Chicken into 8 pieces and place in stock pot and cover halfway with cold water.
- Season pot with Salt & Pepper and add Bay leaves
- Bring to boil and reduce to simmer adding ¼ lb. butter to pot, place lid on pot and simmer until chicken is completely cooked and tender.
- While Chicken is cooking Mix Biscuit Mix & Buttermilk to make dough like consistency, slightly sticky is ok. Cover and let stand while chicken is cooking.
- Remove Chicken from Pot and allow it to cool then remove all meat and set aside for later
- Strain Stock to remove any Bones, Fat, & Bay leaves
- To the Strained Stock add the Diced Onion, Diced Celery, & remaining Butter and bring to a boil. Let boil for 5-10 Minutes to incorporate flavors.
- Flour Flat surface with AP Flour and roll biscuit dough out until ¼” thick.
- Cut Dough into strips 1 ½” wide and gently tear into boiling stock. (Do Not Stir)
- Once dumplings have cooked through, they will float to the top and then reduce heat and simmer for 5 -7 minutes.
- Add pulled chicken and gently stir to not break up dumplings
- Serve over Mashed Potatoes
