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Zeb Stevenson's Chicken & Dumplings Recipe

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This recipe for Zeb Stevenson's Chicken & Dumplings is from Family Recipes & Our Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Ingredients
2 tsp butter
1 small onion
3 oz. carrot
2 stalks celery
2 sprigs thyme
1 bay leaf
1 cube Low Sodium Veggie bouillon or a slow simmered stock
˝ Tsp. PeachDish Salt, plus more to taste
3 cups water
8 oz. boneless, skinless chicken breast
1 cup Self­-Rising Flour
˝ cup buttermilk
2 sprigs dill
2 sprigs parsley

Directions:
Directions:
1. Prepare your mise en place: Peel and dice onion. Dice carrot. Dice celery. Pick and chop dill and parsley leaves.
2. In a saucepot (this recipe works best in a deep pot that is 10 to 12 inches wide at the base) over medium heat, melt butter. Add onion, carrot and celery. Cook, stirring occasionally, 10 to 12 minutes, or until onions turn transparent and carrot and celery are very tender.
3. Stir in thyme sprigs, bay leaf, bouillon cube and 1/2 teaspoon PeachDish Salt. Add 3 cups water.
4. Increase heat to high, and bring liquid to a boil. Add chicken breasts. Reduce heat to low, and simmer 5­6 minutes. Turn chicken over, and cook until chicken is just cooked through (when pierced with a sharp knife, the flesh should appear opaque), 5­6 minutes more.
5. While chicken is simmering, make dumpling batter: In a mixing bowl, gently​ but thoroughly combine self­-rising flour and buttermilk.
6. Remove cooked chicken from the pot, and set aside to cool slightly.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 minutes active 65 minutes cooking
Personal Notes:
Personal Notes:
470 per serving Peachdish salt is briny sea salt with a little smoked paprika.

 

 

 

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