Recipe: Old-Fashioned Chicken and Dumplings

Old-Fashioned Chicken and Dumplings
rec.food.cooking/H. Copeland
4-6 servings

This tastes just like Cracker Barrel's, if you have ever tried it. From the book "Old Fashioned Country Cooking" found at Cracker Barrel.

1 (3-pound) frying chicken (any whole chicken will do)
2 quarts water
2 tsp. salt
1/2 teaspoon pepper (I use course ground and double it)
2 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
3 tbsp. shortening (I use Crisco sticks)
3/4 cup buttermilk (I add 1 tbsp. vinegar to 1 cup milk let sit 5 minutes, then measure 3/4 cup)

Place chicken in a Dutch oven. Add water and 2 tsp. salt. Bring to a 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 boil and add pepper.

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 (never done), and pat to 1/2-inch pieces and drop into boiling broth (I do not pat it out, just pinch off pieces). Reduce the heat to medium-low, and cook for about 8 to 10 minutes, stirring occasionally. Stir in the chicken and serve.

I make it in the pressure cooker, much quicker and easier. I pressure it for only 30 minutes.

It can also be done in the crockpot with 4 cups water. Cook on high 3-4 hours or low 6-8 hours.