Cracker Barrel Chicken N' Dumplins

Name: Cracker Barrel Chicken n' Dumplins (Elevated)
Total time: 3 h
Yield: 6
Cuisine: American
Ingredients: 2 lbs Pasture-Raised Chicken Thighs-bone-in, skin-on; 1 tbsp Sea Salt; 1 tsp Freshly Ground Black Pepper; 10 cups Homemade Chicken Stock; 1 Yellow Onion-quartered; 2 Carrots-chopped; 2 Celery Stalks-chopped; 4 sprigs Fresh Thyme; 2 Garlic Cloves-smashed; 2 cups Unbleached All-Purpose Flour; 1 tsp Baking Powder; 1/2 tsp Sea Salt; 3/4 cup Heavy Cream; 4 tbsp European-Style Butter-cold, cubed; 2 tbsp Chopped Fresh Chives; 1 tsp Poultry Seasoning; 1/2 tsp Smoked Paprika

⏱3h

👥6

🔥600 cal

Medium

🍽️American

A premium take on the classic, utilizing high-quality ingredients and a slow-simmered broth for exceptional flavor.

2 lbs Pasture-Raised Chicken Thighs-bone-in, skin-on

1 tbsp Sea Salt

1 tsp Freshly Ground Black Pepper

10 cups Homemade Chicken Stock

1 Yellow Onion-quartered

See all 17 ingredients ↓

(0 reviews)

⏱3h

👥6

🔥600 cal

Medium

🍽️American

A premium take on the classic, utilizing high-quality ingredients and a slow-simmered broth for exceptional flavor.

#Comfort Food #Soup #Chicken #Dumplings #Slow Cooked

Instructions

Season Chicken with Sea Salt and Black Pepper.
In a large pot or Dutch oven, brown Chicken on all sides. Remove Chicken and set aside.
Add Broth ingredients to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 2 hours, allowing the flavors to meld.
Remove chicken from pot and shred. Discard thyme sprigs, onion, carrots, celery, and garlic.
Return shredded chicken to the pot.
In a separate bowl, whisk together Flour, Baking Powder, and Salt for the Dumplings.
Cut in cold Butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Add Heavy Cream and Chives to the dry ingredients and stir until just combined. Do not overmix.
Drop Dumpling batter by spoonfuls into the simmering broth. Cover and cook for 15-20 minutes, or until dumplings are cooked through.
Stir in Poultry Seasoning and Smoked Paprika. Serve hot.

Ingredients

2 lbs 900 g Pasture-Raised Chicken Thighs-bone-in, skin-on
1 tbsp 15 mL Sea Salt
1 tsp 5 mL Freshly Ground Black Pepper
10 cups 2.4 L Homemade Chicken Stock
1 1 Yellow Onion-quartered
2 2 Carrots-chopped
2 2 Celery Stalks-chopped
4 sprigs 4 sprigs Fresh Thyme
2 2 Garlic Cloves-smashed
2 cups 240 g Unbleached All-Purpose Flour
1 tsp 5 mL Baking Powder
1/2 tsp 2.5 mL Sea Salt
3/4 cup 180 mL Heavy Cream
4 tbsp 60 mL European-Style Butter-cold, cubed
2 tbsp 30 mL Chopped Fresh Chives
1 tsp 5 mL Poultry Seasoning
1/2 tsp 2.5 mL Smoked Paprika

Equipment

Large Pot or Dutch Oven
Mixing Bowl
Whisk
Pastry Blender
Spoon

Instructions

Season Chicken with Sea Salt and Black Pepper.
In a large pot or Dutch oven, brown Chicken on all sides. Remove Chicken and set aside.
Add Broth ingredients to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 2 hours, allowing the flavors to meld.
Remove chicken from pot and shred. Discard thyme sprigs, onion, carrots, celery, and garlic.
Return shredded chicken to the pot.
In a separate bowl, whisk together Flour, Baking Powder, and Salt for the Dumplings.
Cut in cold Butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Add Heavy Cream and Chives to the dry ingredients and stir until just combined. Do not overmix.
Drop Dumpling batter by spoonfuls into the simmering broth. Cover and cook for 15-20 minutes, or until dumplings are cooked through.
Stir in Poultry Seasoning and Smoked Paprika. Serve hot.

Nutrition per serving

Calories 600

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Cracker Barrel Chicken N' Dumplins

Cracker Barrel Chicken N' Dumplins

Ratings & Reviews

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