Description of this recipe: This recipe recreates the beloved Cracker Barrel Homemade Chicken & Dumplings, offering a comforting and hearty meal perfect for any occasion. Tender, shredded chicken swims in a rich, flavorful broth, accompanied by soft, pillowy dumplings that practically melt in your mouth.

Why you will love this recipe: This recipe delivers the ultimate comfort food experience. It’s relatively straightforward to make, using readily available ingredients. The aroma alone, as it simmers on your stovetop, will transport you back to cozy family gatherings. Plus, the taste? Pure, unadulterated deliciousness. Each spoonful is a hug in a bowl, guaranteed to warm you from the inside out. If you’re craving a taste of nostalgia or simply need a hearty, fulfilling meal, this recipe is a winner.

Introduction

Chicken and dumplings: a culinary cornerstone of Southern comfort food. It’s a dish that speaks of slow, deliberate cooking, of families gathering around a table, and of simple pleasures. For many, the Cracker Barrel rendition is the gold standard, a benchmark against which all other chicken and dumplings are judged. This recipe aims to recreate that iconic dish, bringing the warmth and satisfaction of Cracker Barrel’s classic into your own home kitchen.

The beauty of chicken and dumplings lies in its simplicity. It’s not a dish that relies on exotic ingredients or complicated techniques. Instead, it’s all about the quality of the ingredients and the care taken in their preparation. The chicken must be tender and flavorful, the broth rich and savory, and the dumplings light and fluffy. Achieving this perfect balance is the key to a truly exceptional plate of chicken and dumplings.

This recipe walks you through each step, from simmering the chicken to rolling and cutting the dumplings. We’ll focus on creating a robust chicken broth and developing dumplings that are both tender and flavorful. Whether you’re a seasoned cook or a kitchen novice, this recipe is designed to be accessible and rewarding. So, roll up your sleeves, gather your ingredients, and get ready to experience the magic of homemade chicken and dumplings.

Ingredients:

Chicken: 3 lbs, cut into pieces (bone-in, skin-on thighs and drumsticks are ideal for maximum flavor, but boneless, skinless chicken breasts can be used for a leaner option).
Salt: 1 1/2 teaspoons, plus more to taste.
Fresh parsley: 1/2 teaspoon, finely chopped (fresh is preferred for its brighter flavor, but dried can be substituted – use half the amount).
Thyme: 1/2 teaspoon, dried (fresh thyme can also be used; use about 1 teaspoon of fresh leaves).
All-purpose flour: 2 cups, plus more for dusting.
Baking powder: 1 tablespoon, ensures light and fluffy dumplings.
Butter: 1/4 cup (4 tablespoons), chilled and cut into small pieces. Unsalted butter is recommended so you can control the salt content of the dish.
Milk: 3/4 cup, cold. Whole milk will yield richer dumplings, but 2% milk can also be used.
Water: Approximately 6-8 cups, for simmering the chicken.
Optional Additions: 1 medium onion, chopped; 2 carrots, chopped; 2 celery stalks, chopped. Adding these vegetables to the broth will enhance its flavor.
Black Pepper: To taste

Preparation:

Step 1: Cook the Chicken:

Place the chicken pieces in a large pot or Dutch oven. If using, add the chopped onion, carrots, and celery.
Add enough water to cover the chicken by about 2 inches.
Add the salt, parsley, and thyme.
Bring the water to a boil, then reduce the heat to a gentle simmer.
Cover the pot and simmer for 45 minutes to 1 hour, or until the chicken is cooked through and easily falls off the bone. The internal temperature of the chicken should reach 165°F (74°C).
Remove the chicken from the pot and set it aside to cool slightly. Strain the broth through a fine-mesh sieve into a separate bowl or container. Discard the solids (vegetables and herbs). This results in a clearer, smoother broth. Allow the broth to sit, giving the fat a chance to rise to the top for easy skimming.
Once the chicken is cool enough to handle, shred it using two forks or your fingers. Remove and discard the skin and bones.

Step 2: Prepare the Dumplings:

In a large bowl, whisk together the flour, baking powder, and 1/4 teaspoon of salt.
Cut in the chilled butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. This step is crucial for creating flaky dumplings. Make sure the butter is very cold; you can even freeze it for 15 minutes before using it.
Gradually add the cold milk, stirring until just combined. Be careful not to overmix the dough. Overmixing will develop the gluten in the flour, resulting in tough dumplings. The dough should be slightly sticky but not overly wet.
Lightly flour a clean work surface.
Gather the dough into a ball.

Step 3: Roll and Cut the Dumplings:

Lightly flour your rolling pin.
Roll out the dough to about 1/4-inch thickness.
Using a pizza cutter or sharp knife, cut the dough into strips (about 1-inch wide and 2-3 inches long) or squares (about 1-inch by 1-inch). You can also use a cookie cutter to create different shapes, if desired.

Step 4: Cook the Dumplings:

Bring the strained chicken broth to a rolling boil in the same pot you used to cook the chicken.
Carefully drop the dumpling strips or squares into the boiling broth, one at a time, ensuring they don’t stick together.
Reduce the heat to a gentle simmer.
Cover the pot and simmer for 15-20 minutes, or until the dumplings are cooked through and tender. The dumplings should have puffed up and be slightly firm to the touch.

Step 5: Combine and Serve:

Add the shredded chicken back into the pot with the dumplings and broth.
Gently stir to combine.
Simmer for another 5-10 minutes to allow the flavors to meld together.
Taste and adjust the seasoning as needed. Add more salt and pepper to taste.
Serve hot.

COOKING Rating:

Difficulty: Medium
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes

Serving Suggestions:

Serve in large bowls as a complete meal.
Garnish with fresh parsley, if desired.
Serve with a side of cornbread or biscuits for sopping up the delicious broth.
A simple green salad complements the richness of the chicken and dumplings.

Tips:

For a thicker broth: Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir the slurry into the simmering broth during the last 5 minutes of cooking.
For extra flavor: Add a bay leaf to the broth while simmering the chicken. Remove the bay leaf before adding the dumplings.
To prevent dumplings from sticking: Make sure the broth is at a rolling boil before adding the dumplings, and don’t overcrowd the pot.
Freezing: Chicken and dumplings freeze well. Let cool completely, then transfer to freezer-safe containers. Reheat on the stovetop or in the microwave.

Prep Time:

20 minutes

Cook Time:

1 hour 15 minutes

Total Time:

1 hour 35 minutes

Nutritional Information:

(Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.)

Calories: Approximately 450-550 per serving
Protein: Approximately 30-40 grams per serving
Sodium: Approximately 800-1000 mg per serving

Conclusion

Chicken and dumplings is more than just a recipe; it’s an experience. It’s the warmth of a home-cooked meal, the comfort of familiar flavors, and the joy of sharing a delicious dish with loved ones. This recipe provides a solid foundation for creating your own version of this classic dish. Feel free to experiment with different herbs and spices, add vegetables, or adjust the broth thickness to your liking. The most important ingredient is love – add plenty of it, and your chicken and dumplings will be a guaranteed success. Now, go forth and create a bowlful of comfort!

Questions & Answers:

Q1: Can I use pre-cooked chicken to save time?

A: Absolutely! Using pre-cooked chicken, such as rotisserie chicken, is a great way to cut down on the cooking time. Simply shred the chicken and add it to the broth along with the dumplings. You might want to adjust the seasoning slightly, as rotisserie chicken can already be quite flavorful. You can add bouillon to the stock to amplify the chicken flavor.

Q2: My dumplings are always tough. What am I doing wrong?

A: Tough dumplings are usually the result of overmixing the dough. When you overmix, you develop the gluten in the flour, which makes the dumplings chewy rather than tender. To avoid this, gently stir the milk into the flour mixture until just combined. The dough should be slightly sticky, but don’t worry about making it perfectly smooth. Also, make sure your butter is cold. Using cold butter that is then cut into the flour keeps the butter from incorporating too much as well.

Q3: How can I make the broth richer and more flavorful?

A: There are several ways to enhance the flavor of the broth. First, using bone-in, skin-on chicken pieces will result in a more flavorful broth than using boneless, skinless chicken breasts. Adding vegetables like onions, carrots, and celery to the broth while simmering the chicken is another great way to boost the flavor. You can also add a bay leaf or some chicken bouillon to the broth for an extra layer of depth. Finally, don’t be afraid to season the broth generously with salt and pepper.

Q4: Can I add other vegetables to the chicken and dumplings?

A: Absolutely! Feel free to add your favorite vegetables to the dish. Peas, corn, green beans, and diced potatoes are all great additions. Add them to the pot along with the dumplings so they have time to cook through.

Q5: My dumplings are sinking to the bottom of the pot and not cooking properly. What should I do?

A: If your dumplings are sinking and not cooking properly, it’s likely that the broth isn’t hot enough. Make sure the broth is at a gentle simmer before adding the dumplings. You should also avoid overcrowding the pot, as this can lower the temperature of the broth and prevent the dumplings from cooking evenly. If necessary, cook the dumplings in batches. Be sure to cover the pot while the dumplings cook to help them steam and cook through. If the dough is too wet, consider adding a bit more flour, about a teaspoon at a time to get the dough to a more manageable consistency.