Best Shawns Cracker Barrel Style Chicken And Dumplings Recipes

GRANDMOTHER'S CHICKEN 'N' DUMPLINGS

Grandmother's Chicken 'n' Dumplings image

While I was growing up, my grandmother could feed our whole big family with a single chicken-and lots of dumplings. -Cathy Carroll, Bossier City, Louisiana

Provided by Taste of Home

Categories Lunch

Time 1h15m

Yield 10 servings.

Number Of Ingredients 13

Ingredients

1 large chicken (6 pounds)
2 medium carrots, chopped
2 celery ribs, sliced
1 large onion, sliced
4 quarts water
2 tablespoons white vinegar
2 teaspoons salt
DUMPLINGS:
2 cups all-purpose flour
1-1/2 teaspoons salt
1 large egg
1/2 cup reserved chicken broth
1/2 teaspoon pepper

Steps:

Place the chicken, carrots, celery and onion in a large Dutch oven or stockpot. Add water, vinegar and salt (adding more water, if necessary, to cover chicken). Bring to a boil. Reduce heat; cover and simmer until meat nearly falls from the bones. Remove chicken from broth; allow to cool. Strain broth, discarding vegetables and seasonings. , Remove meat from bones; discard skin and bones. Cut meat into bite-sized pieces; set aside and keep warm. Set aside 1 cup broth; cool to lukewarm., To make dumplings, combine flour and salt. Make a well in flour; add egg. Gradually stir 1/4 cup reserved broth into egg, picking up flour as you go. Continue until flour is used up, adding additional broth as needed, and dough is consistency of pie dough. Pour any remaining reserved broth back into stockpot. , Turn dough onto a floured surface; knead in additional flour to make a stiff dough. Let dough rest for 15 minutes. On a floured surface, roll out dough into a 17-in. square. Cut into 1-in. square pieces. Dust with additional flour; let dry for 30-60 minutes. , Bring broth to a boil (you should have about 4 quarts). Drop dumplings into boiling broth. Reduce heat; cover and simmer until a until a toothpick inserted into center comes out clean (do not lift the cover while simmering), about 10 minutes. Uncover; add reserved chicken. Stir in pepper.

Nutrition Facts : Calories 310 calories, Fat 9g fat (2g saturated fat), Cholesterol 114mg cholesterol, Sodium 981mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 1g fiber), Protein 34g protein.

SHAWN'S CRACKER BARREL STYLE CHICKEN AND DUMPLINGS

Shawn's Cracker Barrel Style Chicken and Dumplings image

This is my version of the creamy style chicken and dumplings that are so good at that great southern cooking restaurant Cracker Barrell this is old fashioned and sure to stick to your ribs. Warms your heart any time of year.optional: instead of making the dumplings yourself you can use a box of Anne's flat dumplings from the freezer section of the grocery store

Provided by Shawn C

Categories Stew

Time 1h50m

Yield 8-10 serving(s)

Number Of Ingredients 20

Ingredients

2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup whole milk
4 tablespoons oil
8 cups water
3 chicken bouillon cubes
1 whole chicken, cut up
1 garlic clove, left whole
1 stalk celery, cut into 4 pieces
salt
pepper
1 onion, cut into 8 wedges
2 bouillon cubes
2 tablespoons butter
1/2 teaspoon salt
2 tablespoons flour
1/4 cup milk
1/2 cup dumpling water (about a ladel full) or 1/2 cup chicken water (about a ladel full)
1 teaspoon chicken base

Steps:

boil chicken at a low boil in very large dutch oven with celery, onion, and garlic. season with salt and pepper, add chicken bouillon.
let chicken low boil for about 1 hour.
remove all chicken, celery, onion, and garlic from pot- let cool until you can work with the chicken. debone chicken and shred a little with hands. discard celery, onion and garlic.
in bowl mix dumpling ingredients well and turn onto a floured surface. knead 5-6 times and divide into 2 parts.
roll out one section into 1/8" thickness and cut into 1" squaresrepeat with other section.
in large pot boil water with 3 bouillon cubes.
cook about half of the dumplins unitl just about cooked through remove, strain and set aside. repeat until all are done.
in sauce pot melt butter add salt and flour and whisk together. once incorporated increase heat to medium high.
add milk and whisk until smooth, whisk in chicken base unitl disolved into mixture reduce heat to a low simmer.
add the 1/2 cup of cooking water (either the dumpling liquid or the chicken water) simmer whisking to make sure there are no lumps. remove from heat.
bring chicken water to a boil, return chicken to the pot and add dumplings.
scoop out one ladel of sauce and add to chicken pot stirring constantly. continue to add ladel at a time until the desired thickness you like is achieved.
taste for seasoning. serve in deep bowls!