Food recipes
Chicken and Dumplings Cracker Barrel Copykat
Chicken and Dumplings Cracker Barrel Copykat Ingredients: chicken, broiler or fryers, breast, skinless, boneless, meat only, raw water, bottled, generic salt, table spices, pepper, black wheat flour, white, all-purpos...
Chicken and Dumplings Cracker Barrel Copykat
Ingredients:
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
water, bottled, generic
salt, table
spices, pepper, black
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
Directions:
Place chicken in a Dutch oven.
Add water and 2 teaspoons salt and bring to the boil.
Cover, reduce the heat, and simmer for 1 hour or until tender (should almost fall off bone).
Remove the chicken from the broth and cool.
Bone the chicken and cut meat into bite-sized pieces
Bring the broth to a gentle boil and add black pepper
Combine the flour, baking soda, and salt.
Cut in the cold butter or shortening.
Add the buttermilk, stirring with a fork until moistened.
Knead the dough 4 to 5 times, and cut off 1/2-inch pieces.
Drop into the gently boiling broth.
Reduce the heat to medium-low, and cook for about 8 to 10 minutes, stirring occasionally.
Stir in the chicken and serve.
In a pressure cooker you can reduce cooking time to 30 minutes.
Ingredients:
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
water, bottled, generic
salt, table
spices, pepper, black
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
Directions:
Place chicken in a Dutch oven.
Add water and 2 teaspoons salt and bring to the boil.
Cover, reduce the heat, and simmer for 1 hour or until tender (should almost fall off bone).
Remove the chicken from the broth and cool.
Bone the chicken and cut meat into bite-sized pieces
Bring the broth to a gentle boil and add black pepper
Combine the flour, baking soda, and salt.
Cut in the cold butter or shortening.
Add the buttermilk, stirring with a fork until moistened.
Knead the dough 4 to 5 times, and cut off 1/2-inch pieces.
Drop into the gently boiling broth.
Reduce the heat to medium-low, and cook for about 8 to 10 minutes, stirring occasionally.
Stir in the chicken and serve.
In a pressure cooker you can reduce cooking time to 30 minutes.