Old-Fashioned Chicken and Dumplings

Old Fashioned Country Cooking

4-6 servings

This tastes just like Cracker Barrel's, if you have ever tried it.

1 3-pound frying chicken (any whole chicken will do)
2 quarts water
2 tsp. salt
1/2 teaspoon pepper (I use course ground and double it)
2 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
3 Tbsp. shortening (I use Crisco sticks)
3/4 cup buttermilk (I add 1 Tbsp. vinegar to 1 cup milk let sit 5
minutes, then
measure 3/4 cup)

Place chicken in a Dutch oven. Add water and 2 tsp. salt. Bring to a
boil. Cover, reduce the heat, and simmer for 1 hour or until tender
(should almost fall off bone). Remove the chicken from the broth and
cool. Bone the chicken and cut meat into bite-sized pieces. Bring the
broth to a boil and add pepper. Combine the flour, baking soda, and salt.
Cut in the shortening. Add the buttermilk, stirring with a fork until
moistened. Knead the dough 4 to 5 times (never done), and pat to 1/2-inch
pieces and drop into boiling broth (I do not pat it out, just pinch off
pieces). Reduce the heat to medium-low, and cook for about 8 to 10
minutes, stirring occasionally. Stir in the chicken and serve.
I make it in the pressure cooker, much quicker and easier. I pressure
it for only 30 minutes. It can also be done in the crockpot with 3-4 cups
water but someone has that book so at this time I cannot give cooking
times.

hcopeland


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