Wednesday, February 19, 2014

Chicken and Dumplings Like Cracker Barrel

Chicken and Dumplings Like Cracker Barrel


6 Chicken Breasts cut into bite size pieces
2 quarts of chicken stalk
2 teaspoons salt
2 teaspoons chicken bouillon (I use the chicken flavoring packets from Ramon Noodles)
1/2 teaspoon pepper
¼ cup of chopped onions
3 teaspoons of parsley


2 cups all-purpose flour
1/2 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.


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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