Cracker Barrel Homemade Chicken & Dumplings
Ingredients:
For the Chicken:
1 whole chicken (about 4-5 pounds), cut into parts
1 large onion, chopped
2 carrots, peeled and sliced
2 celery stalks, sliced
3 cloves garlic, minced
1 bay leaf
1 teaspoon dried thyme
1 teaspoon dried rosemary
8 cups chicken broth
Salt and pepper to taste
For the Dumplings:
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup unsalted butter, chilled and cut into small pieces
1 cup milk
Directions:
Cook the Chicken:
In a large stockpot, combine the chicken pieces, onion, carrots, celery, garlic, bay leaf, thyme, rosemary, and chicken broth.
Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours, until the chicken is cooked through and tender.
Remove the chicken pieces from the pot and let cool slightly. Discard the bay leaf.
Once cool enough to handle, shred the chicken meat and discard the bones. Return the shredded chicken to the pot. Season with salt and pepper to taste.
Prepare the Dumplings:
In a large bowl, whisk together the flour, baking powder, salt, and pepper.
Cut in the chilled butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Stir in the milk until just combined. The dough will be somewhat sticky.
Cook the Dumplings:
Bring the chicken and broth mixture to a gentle simmer.
Drop spoonfuls of the dumpling dough into the simmering broth, being careful not to overcrowd the pot.
Cover the pot and cook the dumplings for 15-20 minutes, or until they are cooked through and have doubled in size. Avoid lifting the lid during cooking as it can cause the dumplings to become dense.
Serve:
Ladle the chicken and dumplings into bowls and serve hot.
Prep Time: 30 minutes | Cook Time: 2 hours 30 minutes | Total Time: 3 hours
Kcal: Approximately 300-400 kcal per serving | Yield: About 6 servings
