Cracker Barrel Chicken & Dumplings Recipe

Friday, January 9, 2009

It is one of my favorite restaurants visit on weekends. If I had to choose my favorite breakfast or favorite cuisine restaurant in the country of origin, Cracker Barrel would be my choice! I like home cooking, and is the restaurant to visit if you want a great home cooking. Recently I started experimenting with recipes restaurant at home. I have a little Cracker Barrel Recipes that I really like. Here are my favorite Cracker Barrel Recipes!

Cracker Barrel Chicken & Dumplings recipe

Chicken and Broth

3 quarters of water
1 3-4 pound chicken cut
1 1 / 2 c. Tea salt
1 small onion sliced
2 celery stalks, chopped
1 clove garlic, peeled and quartered
1 bay leaf
4-6 whole parsley leaves
1 teaspoon black pepper
1 tablespoon lemon juice


2 cups all purpose flour
1 tablespoon baking powder
1 1 / 4 c. Tea salt
1 cup milk and 2 tablespoons

  1. Bring water to a boil in a large saucepan. Add chicken, 1 teaspoon salt, onion, celery, garlic, bay leaves and parsley in the pan. Reduce heat and simmer the chicken and cook, uncovered, for 2 hours. The liquid will reduce by about a third.
  2. When the chicken is cooked, remove from pan and set it aside. Strain the stock to remove all the vegetables and floating scum. You do not want the chicken stock and to lay all the rest.
  3. Pour 1 1 / 2 quarts (6 cups) action in the pot (keep the leftover stock, if any, for another recipe, it can be frozen). May you also want to use a small pot or large saucepan for this. Add coarsely ground pepper, the remaining 1 / 2 teaspoon salt and lemon juice, then reheat the stock over medium heat while preparing batter.
  4. For dumplings, mix the flour, baking powder, 1 1 / 4 c. Tea salt and milk in a medium bowl. Stir well until smooth, then let the dough rest for 5-10 minutes. Roll out the dough on a floured surface to about a 1 / 2 inch thick.
  5. Cut dough into 1 / 2 inches square and drop each square into the simmering stock. Use all the dough. The first balls inflate then decrease slowly, as they partially dissolve to thicken the stock in a white sauce. Simmer for 20-30 minutes until thick. Stir often.
  6. While the stock is thickening of the pool becomes cool enough to handle. Tear all the meat off the bones and skin. Cut the chicken into bite-size or slightly larger than bite-size pieces and drop them in the pot. Discard skin and bones. Continue to cook the chicken and dumplings for another 5-10 minutes, but do not stir too vigorously or the chicken and tear apart. You want big pieces of chicken at the end.
  7. When the sauce reaches the desired consistency, ladle of four on plates and serve hot. Serve with your choice of vegetables steamed, if desired.
Source: Cooking

Cracker Barrel Biscuits
8 servings

2 c Bisquick

2 / 3 c Real buttermilk

  1. Working together Bisquick and buttermilk to smooth paste. Dive hand in just enough Bisquick to kneed dough in a bowl until smooth and elastic.
  2. Form dough into 16 thin patties, placing on top of another 1 form 8 biscuits in greased 9 "round pan. Bake at 450 16 to 18 minutes or until golden. Wipe the above both in the butter. They fall easily because of the way you trained with the 2 parts.
  3. BONANZA imitators to add 4 ts sugar. Form into 6 patties, 1 "thick, 3" cycle. Place closely round greased pan. Wipe it in butter soft. Bake 450 18 minutes or until brown.
  4. Cool 10 minutes before serving. Split with thumbs instead of cut with a knife. This is not to keep the property. Right oven dry again in the lead with more lemon butter to keep surface soft and tender.
Source: Gloria Pitzer's Secret Recipes

Cracker Barrel Hash Brown Casserole Recipe

8 servings

2 pounds of frozen potatoes Hashbrown - thaw
1 / 2 cup margarine - melted
1 teaspoon salt
1 / 2 teaspoon black pepper
1 / 2 cup onion - minced
1 can cream of chicken
2 cups Colby cheese - grid

  1. Preheat oven to 350 F. Spray a 9x13 pan with non-stick cooking spray.
  2. Gently mix in the potatoes and pour in pan or dish.
  3. Bake uncovered at 350 F for 35 minutes.


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