| 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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