Chicken 'n' Dumplings -- Cracker Barrel Style

Recipe by Chef #295390
READY IN: 3hrs




  • Bring water to a boil in a large pot.
  • Add the chicken, 1 teaspoon of salt, onion, celery, garlic, bay leaf and parsley to the pot.
  • Reduce the heat to simmer and cook the chicken, uncovered, for 2 hours.
  • The liquid will reduce by about one third.
  • When the chicken has cooked, remove it from the pot and set it aside.
  • Strain the stock to remove all the vegetables and floating scum.
  • You want only the stock and the chicken, so toss everything else out.
  • Pour 1 1/2 quarts (6 cups) of the stock back into the pot (keep the leftover stock, if any, for another recipe - it can be frozen).
  • Add coarsely ground pepper, the remaining 1/2 teaspoon salt and the tablespoon of lemon juice, then reheat the stock over medium heat while preparing the Dumplings.
  • For the Dumplings, combine the flour, baking powder, 1 1/4 teaspoons salt and milk in a medium bowl.
  • Stir well until smooth, then let the dough rest for 5 to 20 minutes.
  • Roll the dough out onto a floured surface to about a 1/2-inch thickness.
  • Cut the dough into 1/2-inch squares and drop each square into the simmering stock.
  • Use all of the dough.
  • The Dumplings will first swell and then slowly shrink as they partially dissolve to thicken the stock into a white gravy.
  • Simmer for 20 to 30 minutes until thick. Stir often.
  • While the stock is thickening, the chicken will have become cool enough to handle.
  • Tear all the meat from the bones and remove the skin.
  • Cut the chicken neatly into bite-size pieces and drop them into the pot.
  • Discard the skin and bones.
  • Continue to simmer the chicken and dumplings for another 5 to 10 minutes, but don't stir too vigorously or the chicken will shred and fall apart.
  • You want big chunks of chicken in the end.
  • When the gravy has reached the desired consistency, ladle four portions onto plates and serve hot.
  • Serve with your choice of steamed vegetables, if desired.