Chicken and Dumplings Like Cracker Barrel's
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
- 2 cups all-purpose flour
- 2 teaspoons salt
- 2 quarts water
- 3 tablespoons shortening (i use crisco sticks)
- 1 (3 -6 lb) frying chickens (any whole chicken will do)
- 1 ⁄2 teaspoon pepper (i use coarse ground and double it
- 1 ⁄2 teaspoon baking soda
- 1 ⁄2 teaspoon salt
- 3 ⁄4 cup buttermilk (i add 1 tbsp. vinegar to 1 cup mil then measure 3/4 cup)
- Carbohydrate 30.9394022616266 g
- Cholesterol 0 mg
- Fat 0.404891111626097 g
- Fiber 1.13088891019057 g
- Protein 4.1232666719174 g
- Saturated Fat 0.0643844445262051 g
- Serving Size 1 1 -8 1 batch Units US (358g)
- Sodium 541.816445102677 mg
- Sugar 29.808513351436 g
- Trans Fat 0.133364444614337 g
- Calories 148 calories
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.
