![]() ![]() Add more salt, if desired, and sprinkle with black pepper. Stir chicken into the pot when dumplings are done cooking, and cook for another minute until chicken is heated through. Meanwhile, shred cooked chicken with two forks into bite-sized pieces. Stir occasionally until dumplings are tender and broth is thickened to gravy consistency, about 20 minutes. Reduce the heat so the liquid simmers and partially covers the pot, leaving a small crack on one side. Separate any dumplings that are stuck together with a spoon as you stir. Add dumplings one by one and let boil for five minutes. Once the chicken has been removed from the pot, turn the heat up to high and bring the broth to a boil. Lightly dust the surface of the cut dumplings with the remaining 1 tablespoon of flour. Roll out dough to 1/4″ thickness, then cut into roughly 2″ squares (don’t worry about sides that aren’t perfectly square, use them too!). On a lightly floured surface, knead the dough about 15 times until it forms a ball. Stir buttermilk into the flour-shortening mixture until a crumbly dough forms. Then add shortening and work it into the flour with your fingers until it is in tiny pieces. Mix 2 cups flour, baking powder, and salt in a medium bowl. Place chicken breasts on a plate using tongs or a slotted spoon. Cook chicken for 12 to 15 minutes, until it is just cooked through. Put the chicken in the pot, reduce the heat to medium-low, and cover it. Mix broth, water, onion powder, 12 teaspoons of salt, and a pinch of pepper in a large pot. Step by Step Instructions to make Cracker Barrel Chicken and Dumplings
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