Cracker Barrel Chicken & Dumplins

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Ingredients

3 quarts water
1 3-to-4-pound chicken, cut up
1 1/2 teaspoons salt
1 small onion, sliced
2 stalks celery, chopped
1 clove garlic, peeled and quartered
1 bay leaf
4 to 6 whole parsley leaves
1 teaspoon coarsely ground black pepper
1 tablespoon lemon juice
2 cups all-purpose flour
1 tablespoon baking powder
1 1/4 teaspoons salt
1 cup plus 2 tablespoons milk
notes for this recipe:
Menu Description:"We use only the 'best of the breast' chicken tenderloin in our recipe. Our dumplins are made from scratch, then hand rolled and cut into strips before simmering to perfection in chicken stock." By 1977 there were 13 Cracker Barrel stores located in Georgia and Tennessee, with all of them based on founder Dan Evins' original concept of a restaurant and store built around gasoline pumps. But with the oil embargo and energy crisis of the mid-seventies, Cracker Barrel started building stores that did not offer gas. Soon all of the original 13 stores were converted so that today no one Cracker Barrel lets you "filler-up" while you fill yourself up. Another old-time favorite at Cracker Barrel is the Chicken & Dumplins on the lunch and dinner menu. The nice thing about this version of the popular classic dish is that it creates its own tasty gravy. As the "dumplins" dissolve some, the flour thickens the stock into a creamy sauce. Just remember to let your dough rest a bit before rolling it to cut out the dumplins. This will allow the gluten in the flour to work much better. Use extra flour on your cutting board and rolling pin if the dough is too tacky, and try not to roll the dough too thin. Source: "Top Secret Restaurant Recipes" by Todd Wilbur. Photo by Karen Ury.
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