Cracker
Barrel chicken n' dumplins
Ingredients
2 cups Flour
½ teaspoons Baking Powder
1 pinch Salt
2 Tablespoons Butter
1 cup Milk, A Bit Less Than A Full Cup
2 quarts Chicken Broth
3 cups Cooked Chicken
Recipe Description
A bowl of chicken and dumplings. A glass of sweet tea.
It’s a meal any Kentuckian would be proud to fix and danged happy to sit down
to. And it’s not hard to make. Come on, I’ll show you how.
Preparation Instructions
In a bowl, combine the flour, baking powder and salt.
Cut the butter into the dry ingredients with a fork or pastry blender. Stir in
the milk, mixing with a fork until the dough forms a ball.
Heavily flour a work surface. You’ll need a rolling pin and something to cut
the dumplings with. I like to use a pizza cutter. I also like to use a small
spatula to lift the dumplings off the cutting surface.
Roll the dough out thin with a heavily floured rolling pin. Dip your cutter in
flour and cut the dumplings in squares about 2″x2″. It’s okay for
them not to be exact. Just eye ball it. Some will be bigger, some smaller, some
shaped funny.
Use the floured spatula to put them on a heavily floured plate. Just keep
flouring between the layers of dumplings.
To cook them, bring the broth to a boil. Drop the dumplings in one at a time,
stirring while you add them. The extra flour on them will help thicken the
broth. Cook them for about 15-20 minutes or until they not doughy tasting. Add
the cooked chicken to the pot and you’re done!
For more pictures and instructions, see the related link below...
http://tastykitchen.com/blog/2011/11/homemade-chicken-and-dumplings/
Jane Daugherty
Giddens and Shirley Cole Ward shared Quotes
Etc.'s photo.