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Better than Cracker Barrel® Chicken 'n Dumplings

"My Grandma grew up on a farm and this was her recipe - no shortcuts however nonetheless quite smooth. For first-class results you ought to use an entire chicken and flour. You also can use a few chook inventory for delivered taste. The trick is the lemon which makes the bird gentle and adds flavor to the soup. Leftovers might not remaining very long with this."

Ingredients :

• 1 entire hen
• 1 pinch salt
• water to cover
• 1 lemon, halved
• 2 stalks celery, sliced
• 1 small onion, chopped
• 2 carrots, sliced, or greater to flavor
• 2 cups all-purpose flour
• salt and ground black pepper to taste

Instructions :

Prep : 30M	Cook : 6M	Ready in : 2H10M

• Place bird and 1 pinch salt in a massive pot; cover with water. Bring to a boil, skimming any scum off the floor with a slotted spoon. Add lemon, celery, onion, and carrots. Simmer broth over medium warmness until bird starts offevolved to fall off the bone, approximately 1 hour.
• Discard lemon. Remove fowl from the pot; let cool.
• Place flour, salt, and pepper in a massive bowl. Make a nicely inside the center. Ladle in 2 to a few scoops of warm broth. Mix in flour with a spoon till dough comes together into a ball.
• Turn dough out onto a floured surface. Knead carefully until clean. Roll out right into a massive rectangle; cut into small square dumplings.
• Drop dumplings one by one into the simmering broth. Cook, stirring on occasion, until tender, approximately 30 minutes.
• Bone fowl and chop into portions. Add to the pot; prepare dinner until heated thru, about 5 minutes.

Notes :

• Substitute a handful of baby carrots for the carrots if favored.
• This is a amazing base for chicken soup too - simply use noodles in preference to making dumplings. Cook the noodles right in the soup for introduced flavor and add some peas!

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