Chicken and Dumplings Like Cracker Barrel |
Ingredients
6 Chicken Breasts cut into bite size pieces
2 quarts of chicken stalk
2 teaspoons salt
2 teaspoons salt
2 teaspoons chicken bouillon (I use the chicken flavoring packets from
Ramon Noodles)
1/2 teaspoon pepper
1/2 teaspoon pepper
¼ cup of chopped onions
3 teaspoons of parsley
Dumpling
2 cups all-purpose flour1/2 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons shortening (I use margarine)
3/4 cup buttermilk (I add 1 tbsp. vinegar to 1 cup milk let sit 5 minutes, then measure 3/4 cup)
Add everything except the dumpling ingredients to a pot or pressure cooker |
Place chicken in a pressure cooker. Add chicken, stalk, salt, bouillon,
pepper, onions, and parsley. Bring to a boil.
Cook on high until the pressure is up then reduce to low. Pressure cook for ½ hour. Reduce pressure and take off lid. Bring to boil on Medium heat.
Dumplings |
While the broth is cooking 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
(do not over knead).
Roll out on floured surface to ¼ inch thick. Cut into small squares. Drop into boiling broth. Cook on medium for about 8 to 10 minutes,
stirring occasionally.
The dumplings float to the top at first |
If it is not as thick as you would like you can add ½ cup of cold water
and 3 tablespoons of cornstarch, stirred in a cup and then added to the soup. Salt and pepper to taste.
To Print Recipe, click on image and copy to your desktop |
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