| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Dutch | 4 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 Recipe by: Jack McDavid Posted to MC-Recipe Digest V1 #816 by Holly Butman <butma001@acpub.duke.edu> on Sep 28, 1997
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