Delicious homemade Cracker Barrel Homemade Chicken and Dumplings recipe, easy to prepare and full of flavor!
Cracker Barrel Homemade Chicken and Dumplings
Delicious homemade Cracker Barrel Homemade Chicken and Dumplings recipe, easy to prepare and full of flavor!
Servings 4 servings
Ingredients
- 1 (3 -6 lb) frying chickens ( any whole chicken will do)
- 2 quarts water
- 2 teaspoons salt
- 1/2 teaspoon pepper ( I use coarse ground and double it)
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons shortening ( I use Crisco sticks)
- 3/4 cup buttermilk ( I add 1 tbsp. vinegar to 1 cup milk let sit 5 minutes, then measure 3/4 cup)
Instructions
- 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.
Tips for the Best Cracker Barrel Homemade Chicken and Dumplings
- Pre-heat & Prep: Always gather all ingredients before cooking cracker barrel homemade chicken and dumplings.
- Flavor Adjustment: Adjust seasoning to taste near the end of cooking.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.