BETTER THAN CRACKER BARREL® CHICKEN 'N DUMPLINGS
My Grandma grew up on a farm and this was her recipe - no shortcuts but still pretty easy. For best results you must use a whole chicken and flour. You can also use some chicken stock for added flavor. The trick is the lemon which makes the chicken tender and adds flavor to the soup. Leftovers won't last very long with this.
Provided by jadedgurl
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 2h10m
Yield 6
Number Of Ingredients 9
Steps:
- Place chicken and 1 pinch salt in a large pot; cover with water. Bring to a boil, skimming any scum off the surface with a slotted spoon. Add lemon, celery, onion, and carrots. Simmer broth over medium heat until chicken starts to fall off the bone, about 1 hour.
- Discard lemon. Remove chicken from the pot; let cool.
- Place flour, salt, and pepper in a large bowl. Make a well in the center. Ladle in 2 to 3 scoops of hot broth. Mix in flour with a spoon until dough comes together into a ball.
- Turn dough out onto a floured surface. Knead carefully until smooth. Roll out into a large rectangle; cut into small rectangular dumplings.
- Drop dumplings one at a time into the simmering broth. Cook, stirring occasionally, until tender, about 30 minutes.
- Bone chicken and chop into pieces. Add to the pot; cook until heated through, about 5 minutes.
Nutrition Facts : Calories 384 calories, Carbohydrate 35.3 g, Cholesterol 61.5 mg, Fat 15.2 g, Fiber 2.4 g, Protein 25.7 g, SaturatedFat 4.1 g, Sodium 128.1 mg, Sugar 0.8 g
CRACKER BARREL HOMEMADE CHICKEN & DUMPLINGS RECIPE - (4/5)
Provided by á-15116
Number Of Ingredients 7
Steps:
- In a bowl combine the flour, baking powder, and salt. Cut the butter into the dry ingredients with a fork or pastry blender. Stir in the milk, mixing with a fork until the dough forms a ball. Heavily flour a work surface. You'll need a rolling pin and something to cut the dumplings with. I like to use a pizza cutter. I also like to use a small spatula to lift the dumplings off the cutting surface. Roll the dough out thin with a heavily floured rolling pin. Dip your cutter in flour and cut the dumplings in squares about 2x2-inches each. It's okay for them not to be exact. Just eye ball it. Some will be bigger, some smaller, and some might be shaped funny. Use the floured spatula to put them on a heavily floured plate. Just keep flouring between the layers of dumplings. To cook them, bring the broth to a boil. Drop the dumplings in one at a time, stirring while you add them. The extra flour on them will help thicken the broth. Cook them for about 15 to 20 minutes or until they don't taste doughy. Add the cooked chicken to the pot and serve.
CHICKEN AND DUMPLINGS LIKE CRACKER BARREL'S
This tastes just like Cracker Barrel's, if you have ever tried it. From book "Old Fashioned Country Cooking" found at Cracker Barrel.
Provided by hcopeland
Categories Chicken
Time 3h
Yield 1 batch, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Place chicken in a Dutch oven. Add water and 2 teaspoons salt. Bring to a boil.
- Cover, reduce the heat, and simmer for 1 hour or until tender (should almost fall off bone).
- Remove the chicken from the broth and cool. Bone the chicken and cut meat into bite-sized pieces.
- Bring the broth to a boil and add pepper.
- Combine the flour, baking soda, and salt. Cut in the shortening. Add the buttermilk, stirring with a fork until moistened.
- Knead the dough 4 to 5 times (never done), and pat to 1/2-inch pieces and drop into boiling broth (I do not pat it out, just pinch off pieces). Reduce the heat to medium-low, and cook for about 8 to 10 minutes, stirring occasionally.
- Stir in the chicken and serve. I make it in the pressure cooker, much quicker and easier.
- I pressure it for only 30 minutes.
- It can also be done in the crockpot with 3-4 cups water but someone has that book so at this time I cannot give cooking times.
- Good Luck! Hope you enjoy.
CRACKER BARREL CHICKEN & DUMPLINGS
This takes a long time, but it is worth the work. If you decide to use canned broth, cut the salt in the dumplings. (I'm guesstimating on the prep/cook time.)
Provided by Shaye
Categories Stocks
Time 3h20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Boil 3 quarts water in a large pot.
- Add chicken, 1 t salt, onion, celery, garlic, bay leaf and parsley and simmer for 2 hours.
- The liquid will reduce by 1/3.
- When chicken is cooked, remove it and set aside.
- Strain stock and throw away everything but the stock.
- Put 6 cups of the stock back into the pot. (Leftover stock can be frozen.)
- Add the pepper, 1/2 t salt and lemon juice and reheat while you mix dumplings.
- For dumplings, mix flour, baking powder, 1-1/4 t salt and milk in a medium bowl.
- Stir until smooth, then let dough rest for 5-10 minutes.
- Roll dough onto a floured surface to about 1/2 inch thickness. (Handle the dough as little as possible for good dumplings).
- Cut the dough into 1/2 inch squares (I use a pizza cutter) and drop each square into the simmering stock.
- Use all of the dough.
- The dumplings will first swell and then slowly shrink as they partially dissolve to thicken the stock into a white gravy.
- Simmer for 20 to 30 minutes until thick.
- Stir often.
- While the stock is thickening, the chicken will have cooled.
- Tear all the meat from the bones and remove the skin.
- Cut chicken into bite sized pieces and drop them into the pot.
- Cook for another 5 to 10 minutes, but stir carefully so you don't break the chicken up.
- When the gravy has reached the desired consistency, ladle four portions onto plates and serve hot.
- (Very good over mashed potatoes.).
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- In a large bowl, stir the flour, baking powder, and salt until combined. Mix in the butter with a fork or a pastry blender until incorporated. Pour the milk and stir with a fork until the mixture forms a ball.
- Dust a clean, dry work surface with flour. Roll the dough flat with a rolling pin. Slice with a pizza cutter or a knife into 2x2-inch squares. Coat the cutter with flour in between slices to prevent sticking. Place the dumplings onto a floured plate.
- In a large pot, bring the chicken broth to a boil. Drop the dumplings one at a time, stirring carefully while adding.
- Cover the pot and cook for 15 to 20 minutes or until a toothpick inserted into the center of a dumpling comes out clean. Add the shredded chicken and stir until warmed through. Serve in bowls. Enjoy!
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