This chicken and dumplings recipe features tender poached chicken simmered with fluffy buttermilk dumplings in a savory broth. A family heirloom dish passed down through generations, it relies on gentle simmering and proper dumpling technique to achieve its signature texture.
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Bring the stock to a simmer in a large stock pot over high heat. Add the chicken, keeping the stock at a gentle simmer. Cover and cook for one hour or until the meat is falling from the bone. Remove the chicken from the pot, keeping the stock at a simmer. Remove the skin and meat (in big chunks) from the chicken. Discard the skin and the bones. Reserve the meat and set aside.
In a large mixing bowl, combine the flour and the buttermilk and season with black pepper. If the dough looks dry, add a few tablespoons of hot broth and a few additional tablespoons of buttermilk. Fold the dough lightly (it will look wet). Season the broth with salt and pepper as needed. Wet a spoon in the simmering broth, then scoop a heaping tablespoon of dumpling mixture and gently drop it into the broth over the largest simmering bubbles. Working quickly, repeat with the rest of the batter. Reduce to a low simmer, cover and cook for 10-15 minutes.
As the dumplings cook, baste as needed with broth. It's important that the dumplings don't overlap or sit on top of each other. Carefully push some of the dumplings to the side and add the chicken. Cover and simmer for another minute to heat through.
Check that the dumplings are cooked through by using a cake tester. Place dumplings, chicken and broth in a bowl. Finish with black pepper.
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat on the stovetop, stirring occasionally, until warmed through.
Yes, but simmer boneless breasts or thighs for only 20–30 minutes instead of one hour, as they cook much faster. The broth won't be as rich, so consider adding extra stock or using a higher-quality broth.
Overmixing the dough develops gluten and toughens the dumplings. Fold the mixture lightly and do not knead. The dough should look wet; add broth or buttermilk if it looks dry.
Prepare and cook the entire dish, then cool and refrigerate in an airtight container for up to 3 days. Reheat gently over low heat on the stovetop, stirring occasionally, until warmed through.
All-purpose flour works, but White Lily is preferred because it has lower protein, yielding lighter, more tender dumplings. If using all-purpose, use slightly less buttermilk to avoid a wetter dough.
Use a cake tester or thin knife inserted into the thickest dumpling; it should come out clean with no raw dough. They typically take 10–15 minutes after being added to the simmering broth.
