Love People, Cook them Good Stuff!
September Recipes Here
In a large stock pot, cook the chicken in the 8 cups water and the rest of the ingredients. Bring to boil, cover and simmer for 2 hours. Strain out the broth and set aside. Bone out the chicken and set aside. Discard the vegetables.
For Dumplings:2 cups flour½ tsp baking powder 2 tbsp butter1 cup Buttermilk
In a medium bowl combine flour, baking powder and a pinch of salt. Cut the butter into the flour mixture. Stir in buttermilk to form a dough. Flour a cutting board and roll out dough with a rolling pin. Cut dough with a pizza cutter into strips, aim for similar size dumplings
Bring chicken stock/broth to a boil. Drop dumplings into chicken stock one at a time stirring to make sure they do not stick together. Once all of the dumplings are in the broth cook them for 15-20 minutes, watch to make sure the mixture does not boil over the pan. You want it to simmerOnce the dumplings are cooked add in shredded chicken.
NOTE: You can use a rotisserie chicken and 7 cups of broth if you choose.
Preheat your oven to 450 degrees.
In your mixing bowl, combine all of the dry ingredients and give it a stir. Add in the shortening. With a pastry blender, cut the shortening in until it forms a crumbly mixture. Pour in the buttermilk and stir until just combined. The dough will be soft.
Place the dough on a well-floured surface and turn it a few times until it is lightly coated with flour. Pat the dough to 1/2 inch thick. Cut into biscuits with a floured biscuit cutter. Place the biscuits on a cookie sheet or baking stone. Bake 10-12 minutes or until lightly golden.
Whisk buttermilk, vinegar, honey and mayonnaise in a large bowl. Whisk in oil. Stir in grated onion, celery seed and salt and pepper. Add lettuce and cabbage to dressing and toss to coat well. Adjust salt and pepper to taste. Chill in a large bowl for up to 2 hours. Yield: 12 servings.