Chicken & Dumplins -Cracker Barrel
submitted by Betty G.
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, 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.
Note: I added a package of low-sodium chicken boullion and a
cup of water. It really enhanced the flavor. 
