This is a small batch of Chicken and Dumplings you can make and it doesn’t even have to be THANKSGIVING! It taste just as good as the big ole batch! I will add, I didn’t use ALL my dumplings in this batch, so watch and make sure you don’t add to many dumplings.
Cracker Barrel Homemade Chicken and Dumplings
- Prep Time: 1 hr
- Total Time: 3 hrs
- Serves: 6-8, Yield: 1.0 batch
“This tastes just like Cracker Barrel’s, if you have ever tried it. From book “Old Fashioned Country Cooking” found at Cracker Barrel.”
- 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)
- 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.