Cracker Barrel Chicken & Dumplings
There are a ton of chicken and dumplings recipes out there, but none ever compare to my favourites. Cracker Barrel Chicken & Dumplings is just like the one you can get at the restaurant, but you don’t have to leave home to get it.
1 whole chicken
3 carrots, cut up
1 yellow onion, minced
4 stalks of celery, chopped
2 bay leaves
1 teaspoon thyme
2 teaspoons sage
pepper, to taste
5 quarts water
3 cups strained stock
2 carrots, chopped
2 celery ribs, chopped
1 small yellow onion, chopped
1/2 teaspoon sage
2 1/2 cups flour
3 teaspoons baking powder
1 teaspoon salt
3 tablespoons Crisco
2 tablespoons parsley, chopped or 1 tablespoon of dill weed
1 1/4 cups milk
1. Simmer all stock ingredients in water for about 45 minutes.
2. Remove chicken from pot and cool until able to handle. Skin and bone chicken and cut or tear into small pieces.
3. Strain stock reserving 3 cups or so.
4. Add chicken and ingredients list for soup. Bring to a simmer while you are preparing the dumplings.
5. Dumplings can either be made with Bisquick or you make them with the ingredients listed above.
6. Mix dry ingredients and cut in Crisco, using a pastry blender or two knives.
7. Add parsley or dill and stir milk in with a wooden fork. Do not over mix.
8. Drop by large spoonful’s on top of the simmering soup. Simmer 5 minutes with the lid off, then cover and simmer 15 to 20 minutes longer. Serve immediately.
Chicken Paprikas W/dumplings
Yields: 4 Servings
2 pound chicken parts
1 med onion- chopped fine onion- chopped fine
2 tablespoon butter butter
1 tablespoon paprika paprika
2 cup chicken bouillon chicken bouillon
1 teaspoon salt salt
1 dash pepper pepper
1 tablespoon flour flour
1 cup sour cream sour cream
2 cup flour flour
1 teaspoon salt salt
2 egg egg
1/2 cup water water
Cook onion in butter until tender. Add paprika and blend. Add chicken, cover and simmer 15 minutes. Add bouillon, salt and pepper. Cook until tender. Remove chicken, keep warm. Mix flour and sour cream. Add to skillet juices, blend over medium heat until thickened without the sauce separating, serve over chicken and dumplings.
To Make Dumplings: Combine all ingredients. Mix until smooth. Drop by 1/4 to 1/2 teaspoons into boiling salted water, dipping spoon to prevent sticking. Dumplings are done when they rise to the top. Remove with slotted spoon. Serves 4. “Easy dinner in less than an hour”
baked lamb dumplings with all spice aubergine and raisins
1 kg fatty minced lamb
1 onion very finely chopped
salt and black pepper
1 tsp ground allspice
1 tsp ground cumin
4 sprigs thyme leaves only
handful mint leaves finely chopped olive oil
4 medium slim aubergines each cut into
1 bulb garlic separated into unpeeled cloves
2 tbsp small raisins
Pulverise the mince in a processor until just pasty and tip into a bowl with the onion.
Mix with the salt pepper half the allspice and the herbs and roll into golfballsized dumplings.
Roll in oil then fry or grill until lightly browned.
Season the sliced aubergine dust with the remaining allspice and dip both cut sides of each slice into olive oilthen seal off the ends in a hot frying pan. Cut out four large doublethickness squares of foil and distribute the lamb dumplings and aubergine between them.
Scatter the garlic cloves and raisins in between fold up the sides of the foil add a dash of water and olive oil to each package then fold and scrunch the tops together to seal.
Bake for 40 minutes in an oven preheated to 200C/400F/gas mark 6.
To eat squash the roasted garlic from its skin onto some flat bread and fold up with creamy aubergine and forkfuls of soft lamb dumpling and sweet raisins.
Don’t balk at the stipulation for fatty mince; these meatballs need the fat to hold them together. Eat with pickled mild chillies and ovenwarmed flat bread.