Smoked Chicken & Buttermilk-Chive Dumplings
Cherry-smoked bone-in chicken in a fennel-and-leek velouté, crowned with cheddar-chive buttermilk dumplings steamed right on the broth. A refined take on chicken and dumplings with real depth from a roasted stock.
- bone-in chicken breasts3½ lb
- kosher salt, for dry brine1 tbsp
- sugar1 tsp
- black pepper1 tsp
- garlic powder½ tsp
- onion powder½ tsp
- chicken wings or backs, for stock2 lb
- onion, halved, for stock1
- carrots, for stock2
- celery stalks, for stock3
- garlic, halved crosswise1 head
- bay leaves, for stock2
- black peppercorns10
- parsley stems
- thyme sprig1
- cold water14 cups
- butter, for braise base6 tbsp
- onion, finely diced1
- carrots, diced3
- celery stalks, diced4
- leek, white and light green, cleaned and sliced1
- fennel bulb, diced1
- garlic cloves, minced6
- tomato paste2 tbsp
- all-purpose flour, for roux⅓ cup
- dry white wine½ cup
- parmesan rind(optional)1
- fresh thyme
- fresh rosemary
- fresh sage
- bay leaves, for braise2
- heavy cream½ cup
- crème fraîche2 tbsp
- all-purpose flour, for dumplings2 cups
- baking powder1 tbsp
- baking soda½ tsp
- salt, for dumplings1 tsp
- sharp white cheddar, grated¾ cup
- fresh chives, minced3 tbsp
- fresh parsley, minced1 tbsp
- cold unsalted butter, cubed, for dumplings6 tbsp
- cold buttermilk1 cup
- cold butter, to finish2 tbsp
- lemon, zest and juice½
- frozen peas1 cup
- fresh parsley, chives, tarragon, to finish
- 1
Night before: Combine 1 tbsp kosher salt, 1 tsp sugar, 1 tsp black pepper, ½ tsp garlic powder, and ½ tsp onion powder. Rub all over the chicken breasts. Set on a rack over a sheet pan, uncovered, and refrigerate overnight.
- 2
Make the stock: Roast the wings or backs on a sheet pan at 425°F for 35–40 minutes until deep mahogany. Char a halved onion cut-side down in a dry skillet. Combine roasted bones, charred onion, 2 carrots, 3 celery stalks, halved garlic head, 2 bay leaves, peppercorns, parsley stems, and thyme in the 10 qt Dutch oven with 14 cups cold water. Bring to a bare simmer, skim foam in the first few minutes, then hold at a whisper for 2–2.5 hours. Strain and reserve.
low425°F roast - 3
Smoke the chicken: Set the Masterbuilt to 250°F with cherry or apple wood. Smoke the dry-brined breasts until they reach about 155°F internal, roughly 45–75 minutes. Remove and set aside — they will finish to a safe 165°F in the broth.
low250°F - 4
Build the braise base: Melt 6 tbsp butter in the 5 qt Dutch oven over medium. Add diced onion, 3 carrots, 4 celery, leek, and fennel. Sweat 12–15 minutes without browning. Add minced garlic, cook 60 seconds. Add tomato paste and toast 90 seconds until brick-colored. Stir in ⅓ cup flour and cook 2 minutes. Deglaze with white wine, scraping the fond, and reduce by half.
medium - 5
Add the hot stock along with the parmesan rind, fresh thyme, rosemary, sage, and 2 bay leaves. Nestle in the smoked breasts and simmer gently until the chicken reaches 165°F internal — confirm with a thermometer, about 15–20 minutes. Remove chicken, rest 15 minutes, then pull or cut into ¾" chunks. Discard parmesan rind and herb stems.
low165°F internal - 6
Make the dumplings: Whisk 2 cups flour, baking powder, baking soda, and 1 tsp salt. Rub in 6 tbsp cold cubed butter to pea-sized pieces. Stir in cheddar, chives, and parsley. Add cold buttermilk and stir just 10–12 strokes. Rest 5 minutes.
- 7
Return the chicken to the pot and bring the broth to a steady, gentle simmer with visible steam. Drop heaped scoops of dumpling batter, spaced apart so they don't fuse. Cover and do not lift the lid for 15 minutes.
medium-low - 8
Finish: Reduce heat to low. Gently stir the heavy cream and crème fraîche into the broth around the dumplings. Add frozen peas. Swirl in 2 tbsp cold butter off heat. Brighten with lemon zest and juice to taste, and shower with parsley, chives, and tarragon. Rest 8–10 minutes before serving.
low
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