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Title: Chicken and Dumplings
Categories: None
Yield: 4 Servings
| 1 | Old stewing chicken; (8 lb) | |
| 1 | bn | Thyme |
| 6 | Sprigs parsley | |
| 1/4 | c | Carrots; diced |
| 1/4 | c | Celery; diced |
| 1/4 | c | Onion; diced |
| 1/4 | c | Broccoli |
| 1/4 | c | Peas |
| 1/4 | c | Corn |
| 24 | Whole peppercorns | |
| 1 | c | White lily flour |
| 1 | ts | Baking powder |
| 1/4 | ts | Baking soda |
| 1 | pn | Salt |
| 3/4 | c | Buttermilk |
Place hen in Dutch Oven with cold water to cover, add herbs and simmer covered 2 1/2 hours. Add vegetables and simmer 15 minutes.
Remove hen, let cool while preparing dumpling batter, then remove skin and bone; cut meat into bit sized pieces and return to pot.
(note: no directions for mixing batter, use own judgement - HB)
Bring to a boil, and add peppercorns. Drop spoonfuls of batter into boiling broth, cover tightly to steam for 12 minutes. Serve.
CHEF DU JOUR SHOW #DJ9183
NOTES : Formatted by Holly Butman Posted to MM-Recipes Digest V4 #5 by fatfree-request@fatfree.com on Sep 18, 1997
Recipe by: Jack McDavid
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