4 pounds whole frying chicken 2 quarts water 2 teaspoons salt 1/2 teaspoon black pepper 2 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 3 tablespoons shortening 3/4 cup buttermilk
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.
For Dumplings: 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.
I followed the recipe exactly. As mentioned by another poster, the dumplings did not cook through. The broth was plenty thick enough, but this is nothing like CB. There also was very little flavor, and I had to add more seasoning.
Southernelle February 27, 2014 COMMENT: Cracker barrel uses chicken tenders and chicken bouillon and they cook it in a pot... they use white lily self rising flour and the dumplings are rolled out to the thinness of a sugar packet and about the same size and they use no pepper. unless they have changed their recipe since I worked there.
Member since: Jan 12, 2005
LuLou November 1, 2013 REVIEW:
Homestyle chicken and dumplings!
6pack July 18, 2013 COMMENT: The recipe mentions cooking this in a pressure cooker as an aside. Do you do the dumpling part in there too? Would like to try it if someone can tell me how!
Sooner Fan July 10, 2013 REVIEW:
This is a great old fashioned chicken and dumplings recipe. Follow it and you'll have a perfect meal. The dumplings are done just like I remember my mom making them. It's a truely good homecooked meal.
sixtz4me September 17, 2011 REVIEW:
This is very close to the way my grandmother and mom made chicken and dumplings. Except,(1) instead of shortening in the dumpling dough...skim the fat from the broth, if more is needed add some butter...(2) roll out the dough to about 1/8" thick and cut into 1"x1" pieces.(reason being you're adding more pieces and the more you add the thicker the broth) This will also make the dumplings have a better texture (less soggy)Be sure the broth is at a rolling boil.
anna December 10, 2008 COMMENT: well, i didn't think this recipe was anything like Cracker Barrel's. for one, every Cracker Barrel I have been to used only breast meat. after cooking, according to instructions, the broth was way too runny, so i decided to make a few changes. i added about 1/8 cup finely diced carrots, 1/2 cup finely diced onion, and 1 cup finely diced celery. boil till soft. then to thicken the broth i added about a tablespoon flour. i layered the dumplings, chicken breast slices and juice in a baking dish and topped with 4 or 5 pats of butter. covered and baked for about 30 minutes. it thickend up nicely and was perfect, or so we all thought (was the best chicken n dumplings i have ever made). still was not exactly like Cracker Barrel, but i have not found a recipe to mimick it exactly yet.
JenKY October 21, 2008 COMMENT: I have been looking for a Chicken n Dumpling recie for awhile now and have not been successful. I tried this one and while my husband ate it up, it didn't turn out how I liked. The dumplings did not cook through even though I cooked longer than required. And I also was expecting a thicker sauce, something more like Cracker Barrel. I'm open to suggestions to make this better, as I'm sure it is something I did.
jody May 8, 2008 REVIEW:
this is my favorite. Always eat it when I eat at Cracker Barrell and this is just as good.
amy February 7, 2008 REVIEW:
my family loves this one!!!
Please note: This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
In Italian, orzo means "barley". It's a small, rice shaped pasta typically made from semolina. It is commonly found in soups or salads but it's grown in popularity and uses over the last few years so you often see it used more like rice such as in risotto or pilafs.