Southern chicken & dumplings
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Southern chicken & dumplings
  Southern    Chicken    Dumplings    Poultry  
Last updated 6/12/2012 1:23:47 AM. Recipe ID 57021. Report a problem with this recipe.
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      Title: Southern chicken & dumplings
 Categories: Poultry
      Yield: 4 Servings
 
      3 lb Chicken fryers
      3    Parsley sprigs
      3    Dill weed sprigs
      3    Carrots -- sliced
      2    Yellow onions -- quartered
      2    Parsnips -- * sliced
      2 tb Fresh parsley -- chopped
    1/2 ts Black pepper
 
  ~-- Dumplings: ---- 1 1/2 cups flour 1/2 teaspoon poultry seasoning
  ~- or sage 1/3 cup fresh parsley 1/2 teaspoon black pepper 1 large
  egg -- beaten 1/2  cup
  :        milk 1/4 teaspoon salt -- optional
  
  * The use of sliced parsnips is optional.
  
  1. Tie parsley and dill springs with thread. Cut the chicken into
  serving-sized pieces. Put the chicken and its giblets, discarding the
  liver, into very large heavy pot. Add the carrots, onions, parsnips
  (if using), pepper, chopped parsley or dill and the tied sprigs. Add
  enough water to cover all ingredients. Bring to a boil, then reduce
  heat and simmer for 45-60 minutes or until chicken is tender. Skim
  off the fat and foam as it rises to surface. 2. When the chicken is
  done, remove and discard the parsley and dill sprigs. Using a slotted
  spoon, place the chicken and vegetables into a bowl and keep warm in
  an oven that has been slightly heated then heat turned off. 3.
  DUMPLINGS: Place the flour into a large bowl. In another bowl, blend
  together the beaten egg, 1/3 cup chopped parsley, poultry or dried
  sage, pepper and milk. Mix well and refrigerate batter until ready to
  use. 4. Bring the broth to a boil and lower heat to keep at a slow
  boil. Drop the batter by rounded teaspoons into the broth. COVER
  tightly and simmer for 15 minutes. Do not remove lid during this
  time. 5. Remove dumplings with slotted spoon and add them to the
  chicken and vegetables. Spoon some of the broth over all and garnish
  with chopped parsley if desired.
  
  Serve immediately with the broth placed into cups for each serving.
  
  




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Recipe ID 57021 (Apr 03, 2005)

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