Chicken and Dropped Buttermilk Dumplings

Take the classic chicken and dumplings recipe to the next level when you simmer chicken bones to make a quick broth with extra rich flavor.

Ingredients

Dumplings

• 2 cups all purpose flour

¾ teaspoon kosher salt

• 1 tablespoon baking powder
• 1 cup buttermilk (at room temperature)
• 3 tablespoons unsalted butter, melted and
• cooled
• ¼ cup finely chopped parsley

Base

• 4 large pieces cooked, bone-in/skin-on

chicken, preferably whole legs

• 1 tablespoon vegetable oil
• 3 large carrots, cut into large pieces
• 1 yellow onion, finely chopped
• 1 large bay leaf

Salt and pepper to taste

• 14 cups water
• Mild greens, such as spinach or swiss
• chard (optional)

Directions

1. Preheat a 6 Quart Enameled Cast Iron Dutch Oven over medium with 1 tablespoon oil.
2. Remove meat and skin from chicken bones. Set aside.
3. Add onions and carrots. Sauté with a pinch of kosher salt for five minutes.
4. Add water, chicken bones, bay leaf and a little pepper.
5. Bring to a simmer, then place the lid on the pot. Simmer for about an hour.
6. 101
7. Meanwhile, make the dough: mix flour, salt, baking powder, and parsley. Add buttermilk and
8. butter and stir until combined. Let the dough rest at least 15 minutes.
9. Remove bones from cooking liquid and discard.
10. With the liquid still at a simmer, drop in rounded tablespoon sized balls of dough (you should
11. get between 20 and 24 dumplings total). Cover tightly and cook for 20 minutes. No peeking!
12. Stir in reserved chicken meat (and greens if using), and add salt or pepper to taste. Serve
13. immediately.

Notes

From the Lodge Cast Iron cookbook I picked up during my visit to the Lodge Museum of Cast Iron in South Pittsburg, Tennessee (June 2026). Contributed by Lodge Cast Iron. Recommended cookware: 6 Quart Enameled.