Chicken and Dumplings Recipe | James Beard Foundation

Ingredients

• 6 cups filling
• One 3 to 4 pound whole chicken, cut into 10 pieces
• Salt and pepper to taste
• 2 cups all purpose flour
• 2 tablespoons butter
• 2 large celery stalks, diced
• 1 small onion, diced
• 1 teaspoon dried thyme
• 2 bay leaves
• 1/4 teaspoon nutmeg
• 2 cups chicken stock
• 1 cup heavy cream
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 stick cold butter
• 1 cup cold buttermilk