Directions: |
Directions:Place the chicken, onion, carrots, celery, and a teaspoon of salt and pepper in a large stock pot and add enough water to cover the chicken.
Bring to a boil and reduce the heat to a simmer. Simmer for around 2-3 hours or until the chicken is very tender and falling off the bones.
About 45 minutes before the chicken is done, prepare the dumplings by stirring together the flour, baking powder, and salt.
Cut in the shortening using a pastry cutter, two knives, or your fingers.
Slowly stir in the milk, 1/4 cup at a time, just until a shaggy dough forms. You may not need the full cup of milk. Do not over mix the dough.
Dump the dough out onto a floured surface and roll out to 1/4 inch thick. Use a pizza cutter to cut in long 1-inch wide strips. Cut the dough the other direction into 1-inch squares.
Place dumplings on a parchment lined baking sheet to dry for 30 minutes.
When the chicken is finished cooking (it should be falling off the bone) remove it to a large dish and, when cool enough to handle (or use forks), strip the meat from the bones and into small chunks.
Pour the broth from the stock pot through a fine mesh sieve into a large bowl. Discard the vegetables. Return 6 cups of broth to the stock pot and refrigerate or freeze the remaining stock for another use.
Bring the stock to a simmer and add the dumplings, one at a time so they do not stick together. Cook for 6-7 minutes.
Add the chicken back to the stock pot and stir to combine. Continue cooking for 20
minutes. The broth should thicken as the dumplings cook.
Add more salt and pepper to taste before serving. |
This recipe for Cracker Barrel Chicken and Dumplings is from