Cracker Barrel Dumplings Best Recipes

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CHICKEN 'N' DUMPLINGS -- CRACKER BARREL STYLE

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Chicken 'n' Dumplings -- Cracker Barrel Style image

I haven't tried this yet, but these are supposed to be the same as the Cracker Barrel meal which I LOVE. It's just chicken and dumplings and creamy white gravy at the end. I got this off of the Post-Gazette website. They noted that they found that they needed about 3/4 cup more flour than the recipe called for. They added 1/4 cup of flour at a time to get the dough to rolling consistency and added 1/2 teaspoon of baking powder.

Provided by Lindsay.Keiter

Categories     Whole Chicken

Time 3h

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients:

  • 3 quarts water
  • 1 (3 -4 lb) chicken, cut up
  • 1 1/2 teaspoons salt
  • 1 tablespoon lemon juice
  • 1 small onion, sliced
  • 2 stalks celery, chopped
  • 1 garlic clove, peeled and quartered
  • 1 bay leaf
  • 3 -6 whole fresh parsley leaves
  • 1 teaspoon fresh coarse ground black pepper
  • 2 cups all-purpose flour, see note
  • 1 tablespoon baking powder, see note
  • 1 1/4 teaspoons salt
  • 1 cup milk
  • 2 tablespoons milk

Steps:

  • Bring water to a boil in a large pot.
  • Add the chicken, 1 teaspoon of salt, onion, celery, garlic, bay leaf and parsley to the pot.
  • Reduce the heat to simmer and cook the chicken, uncovered, for 2 hours.
  • The liquid will reduce by about one third.
  • When the chicken has cooked, remove it from the pot and set it aside.
  • Strain the stock to remove all the vegetables and floating scum.
  • You want only the stock and the chicken, so toss everything else out.
  • Pour 1 1/2 quarts (6 cups) of the stock back into the pot (keep the leftover stock, if any, for another recipe - it can be frozen).
  • Add coarsely ground pepper, the remaining 1/2 teaspoon salt and the tablespoon of lemon juice, then reheat the stock over medium heat while preparing the Dumplings.
  • For the Dumplings, combine the flour, baking powder, 1 1/4 teaspoons salt and milk in a medium bowl.
  • Stir well until smooth, then let the dough rest for 5 to 20 minutes.
  • Roll the dough out onto a floured surface to about a 1/2-inch thickness.
  • Cut the dough into 1/2-inch squares 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 become cool enough to handle.
  • Tear all the meat from the bones and remove the skin.
  • Cut the chicken neatly into bite-size pieces and drop them into the pot.
  • Discard the skin and bones.
  • Continue to simmer the chicken and dumplings for another 5 to 10 minutes, but don't stir too vigorously or the chicken will shred and fall apart.
  • You want big chunks of chicken in the end.
  • When the gravy has reached the desired consistency, ladle four portions onto plates and serve hot.
  • Serve with your choice of steamed vegetables, if desired.

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