20 October, 2014

CHICKEN & GLUTEN-FREE BUTTERMILK DUMPLINGS

Peter asked for chicken & dumplings a while ago and I'm so glad he did because I don't think I've ever made them before. How that is possible I don't know, but buttery dough dropped into hearty, well-seasoned chicken stock is right up my alley.

This meal hit the spot and is great comfort food for a cosy night in.

This original recipe is meant to be prepared in a crock pot. I started mine too late in the day to use the crock pot and discovered my high setting had decided to die, so I improvised using the stove. It turned out just fine.

We roast a chicken every week and cook the bones in the crock pot all week long for perpetual soup to tap into as we need. This way our freezer always has a few meals worth of healthy stock in it as well. That is the base of this soup.



Chicken & Gluten-Free Buttermilk Dumplings

2.5 pounds free-range chicken (pulled from a whole chicken, diced thighs, shredded breasts, you choose)
8 cups homemade chicken stock
8 large organic carrots
5 stocks organic celery
1 large onion, diced
1 1/2 teaspoon real sea salt
1 1/2 teaspoon freshly ground black pepper 
1 teaspoon thyme or mixed herbs
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1 cup double cream/heavy whipping cream/half & half

If you're using a crock pot, add chicken, veggies, spices, and stock to crock pot and turn to low. Cook for 5-7 hours or until chicken is falling apart and vegetables are tender. If using the stove, cook covered on medium-low heat for about an hour.

One hour before serving make dumplings. 

For dumplings:

2 cups gluten-free baking mix (we like this)
1/2 cup melted pastured butter
2/3 cup buttermilk
1 1/2 teaspoons garlic powder
1/2 teaspoon pepper

Mix all dumpling ingredients in a large bowl and mix until well combined. Dough should be soft but not sticky enough that you can't easily handle it. If it is too soft, add a bit more flour, or if too dry, add water a tablespoonful at a time.

Once mixture is combined roll small balls of dough (they don't need to be perfect) the size of large cherries. The dough will nearly double in size when cooked. 

Gentle drop the biscuits on top of the soup and allow to cook covered, without stirring as the dumplings will fall apart, for 45 minutes. 



Just before serving add the double cream and stir gently. Ladle into bowls and enjoy!

(The original recipe can be found right here).

4 comments:

  1. This looks so delicious! What a perfect autumn meal! Thank you for posting :)

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