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Old Fashioned Chicken and Dumplings

4 (about 7 oz) boneless chicken breasts
2 teaspoons salt
½ stick butter, softened
1 quart heavy cream
1 teaspoon black pepper
2 cups flour
3 teaspoons baking powder
3 tablespoons oil
¾ cup buttermilk
2 tablespoons cornstarch
1 cup cold water

In a pot add enough water to generously cover the chicken breasts. Add the salt. Bring to a boil bring to a boil and cook until chicken is tender, about 25 minutes.

Remove chicken and allow to cool enough to handle. Cut into bitesized pieces.

Return the chicken to the pot along with 6 cups of the chicken stock. Add the butter and the cream to the broth. Cook over medium heat cook, stirring occasionally, for a couple minutes. Stir in the chicken. Cook over for about 20 minutes, stirring occasionally.

Meanwhile, in a mixing bowl add the flour and baking powder, stir well Add the oil and buttermilk and begin stirring until it forms a soft dough (like the consistency of pie dough). Knead over about 4 5 times. Pinch off into balls (any size you prefer) and drop into the broth.

Let the dumplings cook for about 5 minutes, stirring occasionally

Dissolve the cornstarch in the cold water and stir into the broth. Continue stirring the soup until it thickens slightly, about 35 minutes. Season, to taste. Serve warm.

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Kent Rollins
Cowboy Cooking, Cast Iron, Outdoor Cooking, Grilling, Dutch Oven Cooking