Cracker Barrel Old Country Store
Chicken and Dumplings
- 1 chicken*
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 pinch salt
- 2 tablespoons butter
- 1 cup buttermilk
- 2 quarts chicken broth
- Boil the chicken until done. Remove chicken from broth and shred into smaller pieces to equal 3 cups. Set aside.
- Combine the flour, baking powder and salt in a medium size bowl.
- Cut the butter into the dry ingredients with a fork or pastry blender.
- Stir in the buttermilk with a fork until the dough forms a ball.
- Heavily flour a work surface. The ball of dough will be a little sticky and you don't want it sticking to your counter.
- Roll the dough out thin with a rolling pin. Be sure to dust your rolling pin with flour before you use it to prevent sticking. Using a knife or pizza cutter, cut the dumplings into 2 inch squares, keeping them as uniform as possible.
- Bring 2 quarts (8 cups) of the chicken broth to a boil. Drop the dumplings in a small amount at a time, stirring while you add them. The extra flour on them will help thicken the broth. Cook them for about 15 to 20 minutes or until they not doughy. Add the cooked chicken to the pot.
* You can use leftover chicken for this also. If doing so heat 2 quarts of chicken broth. Add a spoonful of Better Than Bouillon Chicken Base for added flavor, if desired.
Don't be afraid to use too much flour when rolling the dumplings, as the extra flour will help thicken the broth as the dumplings are cooking.