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So I always get the chicken & dumplings when I go to Cracker Barrel. It is my favorite dish there. This recipe came out great! Very very close to the real thing. I did add chicken to mine. I took chicken breasts, and sliced them thin more like tenderloins, and cooked in the broth then removed them, then started adding the noodles. Also, in the dough for the dumplings, I used some melted chicken fat I had on hand, to replace some of the oil called for. I think it really ramped up the chicken flavor. I thought the addition of sugar was a little strange, but it definitely made these taste right because it didn't taste right before it was added. I also made more sauce that called for because I had the chicken added also. I mixed it all together in a pot and served it from there, which I think is closer to how Cracker Barrel does it.
This was SOOOOO good. I will definitely make it again! Awesome recipe!
Notes to try next time: possibly brine chicken for more flavor, or marinate in a buttermilk salt solution. Also maybe pan sear chicken in a little butter for better flavor.
Served with sweetened carrots.
Cracker Barrel Dumplings
Cracker Barrel Dumplings can be made at home and they will taste so good.
Servings4
Calories529kcal
Ingredients
Dumplings
- 2 cups all-purpose flour plus more for kneading and rolling
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup whole milk
- ¼ cup vegetable oil
- 2 quarts water
- 3 chicken bouillon cubes or about 2 teaspoons of soup base
Sauce
- 3 tablespoons butter
- 1 teaspoon salt
- ¼ cup all-purpose flour
- ½ teaspoon sugar
- 1 cup buttermilk or whole milk
- 2 chicken bouillon cubes, crumbled or about 2 teaspoons chicken soup base
- ½ to ¾ cup dumpling cooking liquid (from after dumplings have been cooked)
Instructions
Dumplings
- Mix the flour, baking powder, salt, milk, and oil, blending well.
- Turn out the dough onto a floured surface.
- Knead the dough four or five times.
- Divide the dough in half.
- Roll out one half of the dough to 1/8-inch thickness.
- Cut the dough into 1 x 1½-inch pieces.
- In a large pot, combine the water and bouillon cubes/soup base.
- Boil until the bouillon cubes/soup base dissolve.
- Cook half of the dumplings until just about done. Dumplings are done when they float up towards the top of the pot.
- Use a strainer to remove them to a bowl and set aside.
- Finish the other half of the dumplings in the same way.
- Reserve the cooking liquid.
Sauce
- While the dumplings are cooking, you can start to prepare the sauce.
- Melt the butter in medium saucepan.
- Add salt and flour. Stir until thick.
- Mix the sugar with the milk.
- Add the milk to the flour mixture a little at a time, stirring constantly with a whisk until thick and smooth.
- Remove the sauce from the heat.
- Add the cooked dumplings to the sauce.
- Dissolve the crumbled bouillon cubes in ½ cup of the cooking liquid.
- Add bouillon mixture to the sauce and dumplings. Stir gently to combine.
- Return dumplings to low heat and simmer until blended.
- If the sauce seems too thick, gently stir in a little more cooking liquid.
Nutrition
Calories: 529kcal | Carbohydrates: 61g | Protein: 11g | Fat: 26g | Saturated Fat: 18g | Cholesterol: 35mg | Sodium: 1363mg | Potassium: 430mg | Fiber: 1g | Sugar: 6g | Vitamin A: 460IU | Calcium: 251mg | Iron: 3.4mg
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