Cracker Barrel Chicken N Dumplins Recipes

GRANDMOTHER'S CHICKEN 'N' DUMPLINGS

Steps:

• Place the chicken, carrots, celery and onion in a large Dutch oven or stockpot. Add water, vinegar and salt (adding more water, if necessary, to cover chicken). Bring to a boil. Reduce heat; cover and simmer until meat nearly falls from the bones. Remove chicken from broth; allow to cool. Strain broth, discarding vegetables and seasonings. , Remove meat from bones; discard skin and bones. Cut meat into bite-sized pieces; set aside and keep warm. Set aside 1 cup broth; cool to lukewarm., To make dumplings, combine flour and salt. Make a well in flour; add egg. Gradually stir 1/4 cup reserved broth into egg, picking up flour as you go. Continue until flour is used up, adding additional broth as needed, and dough is consistency of pie dough. Pour any remaining reserved broth back into stockpot. , Turn dough onto a floured surface; knead in additional flour to make a stiff dough. Let dough rest for 15 minutes. On a floured surface, roll out dough into a 17-in. square. Cut into 1-in. square pieces. Dust with additional flour; let dry for 30-60 minutes. , Bring broth to a boil (you should have about 4 quarts). Drop dumplings into boiling broth. Reduce heat; cover and simmer until a until a toothpick inserted into center comes out clean (do not lift the cover while simmering), about 10 minutes. Uncover; add reserved chicken. Stir in pepper.

BETTER THAN CRACKER BARREL® CHICKEN 'N DUMPLINGS

Steps:

• Place chicken and 1 pinch salt in a large pot; cover with water. Bring to a boil, skimming any scum off the surface with a slotted spoon. Add lemon, celery, onion, and carrots. Simmer broth over medium heat until chicken starts to fall off the bone, about 1 hour.
• Discard lemon. Remove chicken from the pot; let cool.
• Place flour, salt, and pepper in a large bowl. Make a well in the center. Ladle in 2 to 3 scoops of hot broth. Mix in flour with a spoon until dough comes together into a ball.
• Turn dough out onto a floured surface. Knead carefully until smooth. Roll out into a large rectangle; cut into small rectangular dumplings.
• Drop dumplings one at a time into the simmering broth. Cook, stirring occasionally, until tender, about 30 minutes.
• Bone chicken and chop into pieces. Add to the pot; cook until heated through, about 5 minutes.

COPYCAT CRACKER BARREL CHICKEN AND DUMPLINGS

Steps:

• In a stockpot or Dutch oven, add broth, celery, onion, and chicken breasts.
• Bring to a boil, then reduce heat and simmer, partially covered, for about 15 minutes, until the chicken breast is cooked through. While the chicken is cooking, prepare the dumplings.
• In a medium mixing bowl, whisk together flour, baking powder, and salt. Stir in the milk just until combined into a shaggy dough.
• Turn the dough out onto a floured surface and roll to about 1/4 inch thickness.
• Use a pizza cutter to cut the dough into strips or squares about 1 to 2 inches in size.
• Once the chicken is cooked through, remove it to a cutting board. Remove the onion chunk and celery pieces and discard.
• Add the dough strips to the simmering broth and simmer for about 20-30 minutes, stirring occasionally, allowing the dumplings to cook and the broth to thicken to a gravy-like consistency.
• While the dumplings are simmering, shred or chop chicken and return to the pot.
• Add salt and pepper to taste, then serve warm.

CRACKER BARREL CHICKEN & DUMPLINGS

Steps:

• Boil 3 quarts water in a large pot.
• Add chicken, 1 t salt, onion, celery, garlic, bay leaf and parsley and simmer for 2 hours.
• The liquid will reduce by 1/3.
• When chicken is cooked, remove it and set aside.
• Strain stock and throw away everything but the stock.
• Put 6 cups of the stock back into the pot. (Leftover stock can be frozen.)
• Add the pepper, 1/2 t salt and lemon juice and reheat while you mix dumplings.
• For dumplings, mix flour, baking powder, 1-1/4 t salt and milk in a medium bowl.
• Stir until smooth, then let dough rest for 5-10 minutes.
• Roll dough onto a floured surface to about 1/2 inch thickness. (Handle the dough as little as possible for good dumplings).
• Cut the dough into 1/2 inch squares (I use a pizza cutter) 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 cooled.
• Tear all the meat from the bones and remove the skin.
• Cut chicken into bite sized pieces and drop them into the pot.
• Cook for another 5 to 10 minutes, but stir carefully so you don't break the chicken up.
• When the gravy has reached the desired consistency, ladle four portions onto plates and serve hot.
• (Very good over mashed potatoes.).

CHICKEN 'N' DUMPLINGS -- CRACKER BARREL STYLE

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.

CHICKEN AND DUMPLINGS LIKE CRACKER BARREL'S

Steps:

• 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.