Cracker Barrel Chicken and Dumplings recipe
Chicken and broth
3 liters of water
January 3 to 4 pounds chicken cut
1 1 / 2 teaspoon salt
1 small onion sliced
2 stalks celery, chopped
1 clove garlic, peeled and quartered
1 bay leaf
4-6 whole parsley leaves
1 teaspoon coarsely ground black pepper
1 tablespoon lemon juice
Dumpling
2 cups flour, all purpose cleaner
1 tablespoon baking powder
1 1 / 4 teaspoon salt
1 cup plus 2 tablespoons milk
1. Bring the water to a boil in a large pot. Add the chicken, 1 teaspoon salt, onion, celery, garlic, bay leaf, parsley and into the pot. Reduce the heat to simmer and cook the chicken, uncovered, for 2 hours. The liquid will reduce by about one-third.
2. When the chicken has cooked, remove it from the pot and set it aside. to remove all the stock of vegetables and floating scum. They just want the stock and the chicken toss, all willfrom another.
3. Pour 1 / 2 liters (6 cups) of the stock market back 1 in the pot (keep the remaining stock, if any, for another recipe-it can be frozen). You can also to a smaller pot or a large frying pan for this application. Add coarsely ground pepper, the remaining 1 / 2 teaspoon salt and lemon juice, the stock pan over medium heat while preparing the dumplings.
4. For dumplings, combine the flour, baking powder, 1 1 / 4 teaspoon salt and milk in a medium bowl. Stirstir until smooth, then let the dough rest for 5-10 minutes. Roll out the dough on a floured surface to about 1 / 2 inch thickness.
5. Put the dough in 1 / 2 inch squares and drop each square into the simmering stock. Use all the dough. The dumplings will first swell and then shrink slowly, because they dissolve to thicken the stock part in a white sauce. Simmer for 20-30 minutes until thick. Stir often.
6. While the stock thickening, the chicken will become cool enough toHandle. Tear all the meat from the bones and the skin peeling off. Cut the chicken into bite-size or slightly larger than bite-sized pieces and place them in the pot. Discard the skin and bones. Continue to simmer the chicken and dumplings for another 5-10 minutes, but not to stir vigorously or the chicken is shredded and disintegrated. You want big pieces of chicken at the end.
7. If the sauce is the desired consistency, ladle four portions to reach the plates and serve hot. Serve withYour choice of steamed vegetables, if desired.
Source: Cooking Cache.com
Cracker Barrel Biscuits
8 servings
2 c Bisquick
2 / 3 c Real buttermilk
1. Work together Bisquick and buttermilk batter is smooth. Dip hands in just enough Bisquick to knead dough in bowl until smooth and elastic.
2. Shape dough into 16 thin patties by using a fine on another 8 biscuits in greased baking pan 93 laps. Bake at 450 16 to 18 minutes or until golden brown. Wipe tops atonce in
Butter. They share just because of the way you were with the 2 pieces.
3. To BONANZA imitations, add 4 teaspoons of sugar. Shape into 6 patties, 13 fat, 33 round. Place close together in greased round baking pan. Wipe tops in soft butter. Bake 450 18 minutes or until brown.
4. Cool 10 minutes before serving. Split with thumbs instead of cutting with a knife. This does not hold well. Right out of the oven wipe tops again dabbed more butter to keep
Surface soft andTender.
Source: Gloria Pitzer's Secret Recipes
Cracker Barrel Hash Brown Casserole recipe
8 servings
2 pounds Frozen Hashbrown potatoes - thaw
1 / 2 cup margarine - melt
1 teaspoon salt
1 / 2 teaspoon black pepper
1 / 2 cup onion - finely chop
1 can cream of chicken soup
2 cups Colby cheese - grate
1. Preheat to 350 F. Spray 9x13 baking pan with nonstick cooking spray oven.
2. Gently mix in the potatoes and pour inprepared pan or bowl.
3. Bake uncovered at 350 F for 35 minutes.
Source: cdkitchen.com
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