CRACKER BARREL CHICKEN N’DUMLINGS
Healthy recipes offer you Old Fashioned Orange Candy, we hope you like it
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Servings: 6
Ingredients
- 2 C. FLOUR
- ½ TSP. BAKING POWDER
- 1 PINCH SALT
- 2 TBSP. BUTTER
- 1 C. BUTTERMILK, A BIT LESS THAN A FULL CUP (YOU CAN USE REGULAR MILK IF NEEDED)
- 2 QUARTS CHICKEN BROTH
- 3 C. COOKED CHICKEN
- A BOWL OF CHICKEN AND DUMPLINGS. A GLASS OF SWEET TEA. IT’S A MEAL ANY KENTUCKIAN WOULD BE PROUD TO FIX AND DANGED HAPPY TO SIT DOWN TO. AND IT’S NOT HARD TO MAKE. COME ON, I’LL SHOW YOU HOW.
Instructions
- 1-IN A BOWL, COMBINE THE FLOUR, BAKING POWDER AND SALT.
- 2-CUT THE BUTTER INTO THE DRY INGREDIENTS WITH A FORK OR PASTRY BLENDER.
- 3-STIR IN THE MILK, MIXING WITH A FORK UNTIL THE DOUGH FORMS A BALL.
- 4-HEAVILY FLOUR A WORK SURFACE.
- 5-YOU’LL NEED A ROLLING PIN AND SOMETHING TO CUT THE DUMPLINGS WITH. I LIKE TO USE A PIZZA CUTTER.
- 6-I ALSO LIKE TO USE A SMALL SPATULA TO LIFT THE DUMPLINGS OFF THE CUTTING SURFACE.
- 7-ROLL THE DOUGH OUT THIN WITH A HEAVILY FLOURED ROLLING PIN.
- 8-DIP YOUR CUTTER IN FLOUR AND CUT THE DUMPLINGS IN SQUARES ABOUT 2?X2?.
- 9-IT’S OKAY FOR THEM NOT TO BE EXACT. JUST EYE BALL IT.
- 10-SOME WILL BE BIGGER, SOME SMALLER, SOME SHAPED FUNNY.
- 11-USE THE FLOURED SPATULA TO PUT THEM ON A HEAVILY FLOURED PLATE.
- 12-JUST KEEP FLOURING BETWEEN THE LAYERS OF DUMPLINGS.
- 13-TO COOK THEM, BRING THE BROTH TO A BOIL.
- 14-DROP THE DUMPLINGS IN ONE AT A TIME, STIRRING WHILE YOU ADD THEM.
- 15-THE EXTRA FLOUR ON THEM WILL HELP THICKEN THE BROTH.
- 16-COOK THEM FOR ABOUT 15-20 MINUTES OR UNTIL THEY NOT DOUGHY TASTING.