Nothing says lovin’ like Chicken and Dumplings. I don’t know that anything screams comfort more than this. Except for maybe chicken noodle soup. But it always comes back to the chicken, don’t it? Many of you grew up on this style of Chicken and Dumplings. It is the most basic, simple, but tummy-lovin’ stuff you ever did put in your mouth. The ingredients are simple; chicken, chicken stock, and a simple dumplin’ dough. That’s it.
Sorta like Cracker Barrel
For those of you who haven’t eaten this style of Chicken and Dumplings growing up then you may have eaten it at a place like Cracker Barrel. It’s a humble dish for sure, but I think that is what makes it good. We’re going back to basics here today on The Country Cook.
Cracker Barrel Homemade Chicken and Dumplings
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. Cracker Barrel Homemade Chicken Dumplings
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.
