Chicken Vegetable Stew with Dumplings
A very rich meal.
Cooking Instructions
- 1
In a big pot melt the butter and cook the chicken backs. When the backs turn a little brown pour in the chicken broth and water. Stir in your seasonings.
- 2
Wash, slice, and chop your vegetables.
- 3
Stir the vegetables into the broth.
- 4
Add a little flour to the stick of butter and grate it. Work the butter and seasonings into the flour.
- 5
Add the buttermilk to the flour mixture. Work the ingredients together and knead the dough. Coat with the melted butter. Allow to the dough to rest 15-20 minutes.
- 6
Take the chicken backs out of the pot allow the backs to cool and remove the skin and set aside. Take the chicken off the bones and add the chicken meat into the pot.
- 7
Roll the dough out thinly. This is a sticky dough. Sprinkle flour on top, roll the sheet of dough up. Cut into ribbons, then unroll the ribbons.
- 8
Break them into random sizes. Add to the boiling pot of chicken and vegetables. Stir occasionally.
- 9
Cook for 7 minutes.
- 10
Mix the buttermilk and cornstarch together, and add it to the pot to thicken it. When it's thick enough for you let it rest for 5 minutes, covered.
- 11
Serve hot! I hope you enjoy!!!
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