| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Dutch | Chicken, Soups & ste | 8 | Servings |
INGREDIENTS
| 1 | 3-To-3-1/2-Pound Broiler-Fryer Chicken; cut up | |
| 6 | c | Water |
| 1 | md | Onion; sliced |
| 3 | md | Stalks Celery (With Leaves); Finely chopped (About 1-1/2 Cups) |
| 1 | md | Carrot; chopped (About 1/2 Cup) |
| 2 | ts | Salt |
| 1 | cn | (17 Ounces) Cream-Style Corn |
| 2 | Hard-Cooked Eggs; finely chopped | |
| 1 | c | All-Purpose Flour |
| 1/4 | ts | Salt |
| 1 | Egg |
INSTRUCTIONS
EGG RIVELS Remove any excess fat from chicken. Place chicken giblets (except liver) and neck in Dutch oven. Add water, onion, celery, carrot and salt; heat to boiling. Skim foam from broth; reduce heat. Cover and simmer about 1-1/2 hours or until thickest pieces of chicken are done.Remove chicken from broth; cool chicken about 10 minutes or just until cool enough to handle. Remove chicken from bones and skin; cut chicken into small pieces. Skim fat from broth; return chicken to broth. Stir in corn and eggs. Heat to boiling; reduce heat. Sprinkle with Egg Rivel mixture; stir into soup. Simmer uncovered 10 minutes. 8 SERVINGS (ABOUT 1-1/3 CUP EACH) EGG RIVELS Mix all ingredients until mixture looks like cornmeal. Although often prepared with fish or shellfish, a chowder is actually any rich soup, usually milk-based, that contains solid ingredients. This Pennsylvania Dutch recipe is thick with diced chicken, tender corn kernel and rivels, diminutive dumplings that are added just a few minutes before the chowder is served. Source: Betty Crocker's Old-Fashioned Cookbook, c1990, 1992 ISBN #0-13-073693-7 Posted to MM-Recipes Digest V5 #029 by "Bill Spalding" <billspa@icanect.net> on Jan 29, 1998
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