Disney Information Station Logo

Go Back   The DIS Discussion Forums - DISboards.com > Just for Fun > The Creative Community
Find Hotel Specials & DIScounts
 
facebooktwitterpinterestgoogle plusyoutubeDIS Updates
Register Chat FAQ Tickers Search Today's Posts Mark Forums Read


Reply
 
Thread Tools Rate Thread Display Modes
Old 06-13-2001, 12:07 PM   #1
Beth E. (NJ)
Disney obsessed
My name is Beth E. and I am a packrat!
to be the response after Jeff is a heavy burden to bear
 
Beth E. (NJ)'s Avatar
 
Join Date: Sep 1999
Location: someplace in NJ, USA
Posts: 8,967

Smile

I'm so excited - I just came across this one. I love the chicken and dumplings from Cracker Barrel. I hope this recipe is authentic!

Chicken & Dumplins -Cracker Barrel
Chicken and broth:

3 qts. water
1 3-4 lb chicken, cut up
1 ½ t. salt
1 small onion, sliced
2 stalks celery, chopped
1 clove garlic, peeled and quartered
1 bay leaf
4 - 6 whole parsley leaves
1 t coarsely ground black pepper
1 T. lemon juice

Dumplins:
2 c all-purpose flour
1 T. baking powder
1 1/4 t salt
1 c plus 2 T. milk

Bring water to boil in a large pot. Add the chicken, 1 t salt, onion, celery, garlic, bay leaf, and parsley to the pot. Reduce heat to simmer and cook the chicken, uncovered for 2 hrs. The liquid will reduce by about 1/3. When the chicken has cooked, remove it from the pot and set it aside. Strain the stock to remove all the veggies and floating scum. You only want the stock and the chicken, so toss everything else out. Pour 1 ½ qts. . (6 c) of the stock back into the pot. You may want to use a smaller pot than you used before. Add coarsely ground pepper, the remaining ½ t. salt, and the lemon juice, then reheat the stock over med. heat while preparing the dumplins.

For the dumplins, combine the flour, baking powder, 1 1/4 t salt, & milk in a med. bowl. Stir well until smooth, then let the dough rest for 5 - 10 min. Roll the dough out onto a floured surface to about a 1/2" thickness. Cut the dough into 1/2" squares and drop each square into the simmering stock. Use all of the dough. The dumplins will first swell and then slowly shrink as they
partially dissolve to thicken the stock into a white gravy. Simmer for 20 - 30 min til thick. Stir often.

While the stock is thickening the chicken will have become cool enough to handle. Tear all the meat from the bones and remove and discard the skin. Cut into bite sized pieces and drop into the pot. Continue to simmer the chicken and dumplins for another 5 - 10 min., but don't stir too often so the chicken pieces stay a nice size and don't fall a part.

When gravy has reached the desired consistency, ladle four portions onto plates and serve hot. Serve with your choice of veggie and bread, if desired.
__________________
Beth E. (NJ) is offline   Reply With Quote
Old 06-13-2001, 12:15 PM   #2
pumba
DIS PUMBARIZER
I have a smile on my face a mile wide
Let’s just say that Mr. Feeney came out “well done”
 
pumba's Avatar
 
Join Date: Dec 1999
Posts: 24,918
DISboards Moderator

WE DON'T HAVE A CRACKER BARREL.........BUT THIS SOUNDS YUMMY

THANKS
__________________


pumba is offline   Reply With Quote
|
The DIS
Register to remove

Join Date: 1997
Location: Orlando, FL
Posts: 1,000,000
Old 06-14-2001, 12:12 PM   #3
snuggles
A good day with short lines...what more could you ask for? An attic bathroom!
See ya when you run out of gas
 
snuggles's Avatar
 
Join Date: Aug 1999
Location: Thomasville, Ga
Posts: 10,534

We roll our dough out very thin. Makes them taste even better! We also use canned biscuits. That way you dont have to make the dough. LOL gotta take the lazy way out.
snuggles is offline   Reply With Quote
Old 06-14-2001, 01:48 PM   #4
Beth E. (NJ)
Disney obsessed
My name is Beth E. and I am a packrat!
to be the response after Jeff is a heavy burden to bear
 
Beth E. (NJ)'s Avatar
 
Join Date: Sep 1999
Location: someplace in NJ, USA
Posts: 8,967

Lazy can be a good thing!

Your tips sound great.
__________________
Beth E. (NJ) is offline   Reply With Quote
Reply



Thread Tools
Display Modes Rate This Thread
Rate This Thread:

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

facebooktwitterpinterestgoogle plusyoutubeDIS Updates
GET OUR DIS UPDATES DELIVERED BY EMAIL



All times are GMT -5. The time now is 10:24 PM.

Powered by vBulletin® Version 3.8.4
Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.

Copyright © 1997-2014, Werner Technologies, LLC. All Rights Reserved.