Chicken & Dumplings Cracker Barrel Copykat
Chicken and Dumplings that is just like Cracker Barrel restaurant.
Yield
6 servingsPrep
10 minCook
2½ hrsReady
2½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 ½ | pounds |
whole chicken
|
|
| 2 | quarts |
water
|
*
|
| 2 | teaspoons |
salt
|
|
| 1 | teaspoon |
black pepper
or less if desired |
|
| 2 | cups |
all-purpose flour
|
|
| ½ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 3 | tablespoons |
butter
or lard, or shortening |
|
| ¾ | cup |
buttermilk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.6 | kg |
whole chicken
|
|
| 2 | quarts |
water
|
*
|
| 1E+1 | ml |
salt
|
|
| 5 | ml |
black pepper
or less if desired |
|
| 473 | ml |
all-purpose flour
|
|
| 2.5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 45 | ml |
butter
or lard, or shortening |
|
| 177 | ml |
buttermilk
|
|
Directions
Place chicken in a Dutch oven. Add water and 2 teaspoons salt and bring to the 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 gentle boil and add black pepper
Combine the flour, baking soda, and salt. Cut in the cold butter or shortening. Add the buttermilk, stirring with a fork until moistened.
Knead the dough 4 to 5 times, and cut off ½-inch pieces. Drop into the gently boiling broth.
Reduce the heat to medium-low, and cook for about 8 to 10 minutes, stirring occasionally.
Stir in the chicken and serve.
In a pressure cooker you can reduce cooking time to 30 minutes.
