Chicken & Dumplings Cracker Barrel Copykat
Yield
6 servingsPrep
10 minCook
2½ hrsReady
2½ hrsIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
3 ½ | pounds |
whole chicken
|
|
2 | quarts |
water
|
* |
2 | teaspoons |
salt
|
|
1 | teaspoon |
black pepper
or less if desired |
|
2 | cups |
all-purpose flour
|
|
½ | teaspoon |
baking soda
|
|
½ | teaspoon |
salt
|
|
3 | tablespoons |
butter
or lard, or shortening |
|
¾ | cup |
buttermilk
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1.6 | kg |
whole chicken
|
|
2 | quarts |
water
|
* |
1E+1 | ml |
salt
|
|
5 | ml |
black pepper
or less if desired |
|
473 | ml |
all-purpose flour
|
|
2.5 | ml |
baking soda
|
|
2.5 | ml |
salt
|
|
45 | ml |
butter
or lard, or shortening |
|
177 | ml |
buttermilk
|
Directions
Place chicken in a Dutch oven. Add water and 2 teaspoons salt and bring to the 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 gentle boil and add black pepper
Combine the flour, baking soda, and salt. Cut in the cold butter or shortening. Add the buttermilk, stirring with a fork until moistened.
Knead the dough 4 to 5 times, and cut off ½-inch pieces. Drop into the gently boiling broth.
Reduce the heat to medium-low, and cook for about 8 to 10 minutes, stirring occasionally.
Stir in the chicken and serve.
In a pressure cooker you can reduce cooking time to 30 minutes.