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The American Buckeye Poultry Club
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BUCKEYE CHICKEN AND DUMPLINGS
Recipe courtesy of John Sullivan
1 Whole Buckeye Chicken (cut to quarters for the pot)
1 Medium Onion roughly chopped
1 Cup diced Celery
2 Tsp Thyme
2 Large Carrots halved and sliced
4 Small or 2 Large Bay leaves
4 Cups of water
Kosher Salt and Freshly Ground Pepper to taste
2 Tbsp stick butter
1/3 cup Milk
2 ¼ cups of Bisquik or similar instant biscuit mix
Liberally salt and pepper chicken quarters. In a standard thick-bottomed Dutch oven or
stockpot melt the butter over medium low heat, when butter start to bubble (even if it’s not
completely melted) add the chicken quarters. Taking care to not crowd the pot, lightly
brown quarters on both sides. (This may have to be done in two batches depending on the
pot and the size of the quartered chicken)
Set aside browned quarters. Add onion and allow it to sweat in the covered pot being sure
to scrape bottom of pot with wooden spoon to loosen any drippings from the chicken
browning process.
Once the onion is sweated and soft, add the carrot, celery, bay, thyme, a healthy pinch of
the kosher salt and stir well.
When the carrot and celery have come to a high, bright color, return the chicken quarters
to the pot and add enough of the 4 cups of water to just cover the quarters and bring to a
boil- reduce to low-simmer and allow to stew 90 min.
At then end of the stew time or when joints easily separate (if you can remove a chicken
wing without resistance, this is easy separation) set chicken aside to cool before shredding.
Add the remaining water to resulting stock and adjust salt and pepper to taste.
Pull the cooled chicken (save the skin for the dogs!), shred into the waiting stock and bring
stock and pulled chicken back to a medium boil.
In a separate bowl mix the milk and the Bisquik into a dough, spoon tablespoons (batch
makes about 6 heaping tablespoons) of the dough into the now boiling chicken and stock
and boil uncovered 18 min. Add the cover and boil 10 more minutes.
Serve with salad greens, sliced sharp cheddar and sliced Granny Smith Apple
1 Whole Buckeye Chicken (cut to quarters for the pot)
1 Medium Onion roughly chopped
1 Cup diced Celery
2 Tsp Thyme
2 Large Carrots halved and sliced
4 Small or 2 Large Bay leaves
4 Cups of water
Kosher Salt and Freshly Ground Pepper to taste
2 Tbsp stick butter
1/3 cup Milk
2 ¼ cups of Bisquik or similar instant biscuit mix
Liberally salt and pepper chicken quarters. In a standard thick-bottomed Dutch oven or
stockpot melt the butter over medium low heat, when butter start to bubble (even if it’s not
completely melted) add the chicken quarters. Taking care to not crowd the pot, lightly
brown quarters on both sides. (This may have to be done in two batches depending on the
pot and the size of the quartered chicken)
Set aside browned quarters. Add onion and allow it to sweat in the covered pot being sure
to scrape bottom of pot with wooden spoon to loosen any drippings from the chicken
browning process.
Once the onion is sweated and soft, add the carrot, celery, bay, thyme, a healthy pinch of
the kosher salt and stir well.
When the carrot and celery have come to a high, bright color, return the chicken quarters
to the pot and add enough of the 4 cups of water to just cover the quarters and bring to a
boil- reduce to low-simmer and allow to stew 90 min.
At then end of the stew time or when joints easily separate (if you can remove a chicken
wing without resistance, this is easy separation) set chicken aside to cool before shredding.
Add the remaining water to resulting stock and adjust salt and pepper to taste.
Pull the cooled chicken (save the skin for the dogs!), shred into the waiting stock and bring
stock and pulled chicken back to a medium boil.
In a separate bowl mix the milk and the Bisquik into a dough, spoon tablespoons (batch
makes about 6 heaping tablespoons) of the dough into the now boiling chicken and stock
and boil uncovered 18 min. Add the cover and boil 10 more minutes.
Serve with salad greens, sliced sharp cheddar and sliced Granny Smith Apple
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