Well, now, if you’re lookin’ to make yourself a hearty meal, you can’t go wrong with this here recipe for chicken and dumplings, just like they make over at Cracker Barrel. It’s a real simple one, but trust me, it’s sure to fill up your belly and warm you right up. Let me tell you, it’s easy as pie once you know the tricks. You don’t need all them fancy ingredients, just the basics, like flour, buttermilk, chicken stock, and a few veggies. Let me walk you through it!
Ingredients for the Dumplings:
- 2 cups of all-purpose flour
- 1 cup of buttermilk (don’t be shy with the buttermilk, it makes the dumplings nice and fluffy!)
- 2 teaspoons of baking powder
- 1/2 teaspoon of salt
- 1/4 cup of melted butter
For the Chicken and Broth:
- 1 whole chicken or 4-6 chicken thighs (your choice)
- 1 onion, chopped
- 2 ribs of celery, chopped
- 2 large carrots, chopped
- 6 cups of chicken broth (or more, depending on how soupy you like it!)
- Salt and pepper to taste
Alright now, you’re gonna want to start by makin’ that broth. Take a big ol’ pot, like a Dutch oven or somethin’ with a wide top, and put your chicken in there. You can use whatever part of the chicken you got, I like to use thighs myself, but a whole chicken works too. Fill the pot with your chicken broth, add your chopped onions, celery, and carrots, and bring it all to a simmer. Don’t go rushin’ it now, let it cook low and slow for about an hour. You’ll be smellin’ the goodness comin’ outta that pot, I promise you that.
While that’s simmerin’ away, you can get your dumplings ready. In a big bowl, mix up your flour, baking powder, salt, and melted butter. Then, pour in your buttermilk and stir it all up real good. You want the dough to be thick, not too runny. If it’s too thick, just add a little more buttermilk, but don’t go overboard. The secret to good dumplings is keepin’ ’em soft and pillowy, not too dense.
Once your broth is ready and the chicken’s cooked up nice, take that chicken out and shred it up. Throw it back in the pot with the veggies and all that good broth. Now, here comes the fun part—makin’ the dumplings! Drop spoonfuls of that dumpling dough right on top of your broth. Don’t worry if they look a little messy. They’re gonna fluff up real nice once they hit that hot liquid.
Now, don’t go messin’ with ‘em too much. You want to bring that pot to a gentle simmer, not a boil! Boilin’ them dumplings will turn ‘em into little rocks, and you don’t want that. Just keep the heat low and let ‘em cook for about 15-20 minutes. You’ll know they’re done when they’re all puffed up and lookin’ light and fluffy. You can poke one with a toothpick, like you would with a cake, and if it comes out clean, then you’re good to go.
Give it a little taste, add salt and pepper if it needs it, and you’re ready to serve up a big ol’ bowl of comfort food. Trust me, it’ll taste just like the Cracker Barrel version—maybe even better! Serve it up with some cornbread or biscuits on the side, and you’ve got yourself a meal that’ll make your taste buds dance.
One last thing—don’t overcrowd the dumplings in the pot. Give ’em room to grow and puff up. If you try to cram too many in there, they won’t turn out right. Keep it simple, and let the dumplings do their thing. You’ll be eatin’ good in no time!
So there ya have it, folks! This recipe for chicken and dumplings is as easy as a Sunday morning, and it’ll warm you right down to your toes. Make sure you follow the steps, keep it low and slow, and enjoy a big bowl of comfort from the heart of the kitchen. Your family will be askin’ for seconds, I guarantee it!
Tags：[chicken and dumplings, Cracker Barrel recipe, copycat recipe, easy chicken and dumplings, comfort food, homemade dumplings, chicken broth, buttermilk dumplings, cozy recipes, simple chicken dishes]
