Does anyone have a good receipe ? The kids love it at cracker barrel .And with an approaching ice storm i thought it would be good tonight

-- Patty {NY State} (fodfarms@slic.com), January 30, 2001

Answers

You won't believe this, but my Mom just gave me a book called Top Secret Recipes. It has a "clone" version of the Cracker Barrel Chicken and Dumplins.....Here it is Chicken and Broth: 3 quarts of water one 3 or 4 pound chicken cut up 1 1/2 tsp salt 1 small onion sliced 2 stalks celery chopped 1 clove garlic, peeled and quartered 1 bay leaf 4 to 6 whole parsley leaves 1 tsp coarse ground pepper 1 tbs lemon juice

The directions are very long, so if something of this doesn't make sense just e-mail me for clarification. I paraphrased it! You cook all of this stuff together reserving 1/2 tsp. salt, lemon juice and all of the pepper. Cook at a simmer for 2 hours. Then you take the chicken out reserving the liquid. strain the liquid and put it back into the pot adding pepper and the remaining salt and lemon juice. Set the chicken aside to cool enough to handle it later. Then you prepare the dumplins: Turn the stock on to simmer and mix the following together: 2 cups of all purpose flour, 1 Tbs baking powder,1 1/4 tsp. salt, 1 cup plus 2 tbs. milk. Mix all of this together, roll out to 1/2" thickness and cut into 1/2"squares(I find that a pizza cutter is great for this). Drop these into the simmering pot and cook at a simmer for 20 to 30 minutes until thick. Stir often, but gentley. Tear all of the chicken off of the bone into big chunks and add these to the pot. continue to simmer for another 5 to 10 minutes, don't stir too vigorously because you want the chicken to not shred and fall apart. The author says to ladle it into 4 serving bowls and serve with a steamed veggie....Uh Oh...I'm hungry again!!!:`)

-- Nan (davidl41@ipa.net), January 30, 2001.

I just looked at the way it came out without any commas. If you have any trouble reading it, please e-mail me and I will help you!

-- Nan (davidl41@ipa.net), January 30, 2001.

Patty, I bet this will be even better with homegrown chicken. I've been canning chevon the last 2 days from some wethers we just had butchered (as a friend says, putting sweet baby goats into little glass jars) and something besides goat would be really good tonight.

It's raw and cold here too--snow, ice or rain since Sunday. I'm ready for spring.

Thanks for the recipe Nan.

-- marilyn (rainbow@ktis.net), January 30, 2001.

Ya'll can be the guinea pigs on that recipe. Let me know how it turns out. I love chicken and dumplins! Just had the book for a few days! It has Duncan donuts too!!!YUM!!!! I tried those out of a friend's book and they are great!!! Fun for the kids if you can stand to make a mess!

-- Nan (davidl41@ipa.net), January 30, 2001.

There is also a web site for Copycat Recipes AND Top Secret Recipes On The Web. Have Fun!!

-- Gailann Schrader (gtschrader@aol.com), February 02, 2001.

This recipe sounds pretty much the one I grew up on, except we didn't bother to cut the dough, we just pinched it off in small pieces. Works well for squirrel or rabbit too!!! Boy, need to fetch a few squirrels out of the freezer!!! :)

-- Uncle Jake (lulafred@cs.com), February 03, 2001.

I go to www.topsecretrecipes.com quite often. The recipes are great. I make the KFC honey barbecued chicken wings often. Love them!! I also have frozen them, but when I do, I freeze the wings and the sauce separately.

-- Ardie from WI (a6203@hotmail.com), February 05, 2001.