2/3 cups buttermilk (I often sub yogurt thinned out with milk)
For the chicken & stock
Add all the ingredients for the chicken stock into a pot just large enough for the chicken (this is the best way to cook the chicken without needing to add too much water).
Bring to a boil, reduce heat, and simmer, partially covered for 20 minutes, until the potatoes are tender when pierced with a knife. Remove the potatoes and set aside.
Continue boiling the chicken for another 25-30 minutes or until fully cooked. To tell if it is cooked, move the leg back and forth – it should feel loose.
For the soup:
Remove the chicken from the pot. When cool enough to handle, remove all the meat off the bones and shred; set aside. Leave the stock in the pot until ready to use. Skim off the fat, if desired.
Cut the potatoes in half and set aside with chicken meat.
In a wider pot (large enough for all the dumplings), heat the oil and butter over medium-high heat. Add the onion, carrots, and celery, salt, pepper and turmeric, and cook, stirring, until the carrots begin to soften, about 6 minutes.
Add the flour and cook, stirring, until all the flour has been absorbed.
Pour the chicken stock into the large pot using a sieve to strain the solids from the stock.
Add the shredded chicken and potatoes; bring to a boil, then reduce the heat and simmer until the broth thickens, about 20 minutes. Season to taste with salt and pepper.
While broth simmers, make dumplings:
In a bowl, whisk together flour, cornmeal, baking powder, baking soda and salt.
Using pastry blender, cut in the butter until it forms coarse crumbs.
Stir in buttermilk to make a sticky spoonable dough.
Drop by 8 spoonfuls onto simmering stew. Cook, covered and without lifting the lid, until dumplings are no longer doughy underneath, approximately 10 minutes.