Ingredients: |
Ingredients: 3 qt. water
1 chicken
1 1/2 tsp. salt
1 onion, sliced
2 stalks celery, chopped (can substitute celery salt)
1 clove garlic, peeled and quartered
1 bay leaf
1 tsp. parsley
1 tsp. black pepper
1 tbsp. lemon juice
2 c. flour
1 tbsp. baking powder
1 1/4 tsp. salt
1 c. + 2 tbsp. milk
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Directions: |
Directions:Bring the water to a boil in a large pot. Add the chicken, 1 tsp 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 only want the stock and the chicken, so toss everything else out. Pour 6 C of the stock back into the pot (keep the leftover stock, if any, for another recipe). Add pepper, the remaining ! tsp salt, and the lemon juice, then reheat the stock over medium heat while preparing the dumplings. For dumplings, combine the flour, baking powder, 1 1/4 teaspoon salt, and milk in a medium bowl. Stir well until smooth, then let the dough rest for 5-10 minutes. Roll the dough out onto a floured surface to about 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 20-30 minutes until thick. Stir often. While the stock is thickening, the chicken will have become cool enough to handle. Debone, cut into bite-size pieces, and add to the pot of dumplings. Continue to simmer the chicken and dumplings for another 5-10 minutes. Don’t stir too vigorously after you add the chicken or it will continue to shred and fall apart. When the gravy has reached the desired consistency, it is ready to serve. |
This recipe for Cracker Barrel Chicken and Dumplings is from