| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Eggs, Dairy | Cklive14 | 1 | Servings | |
INGREDIENTS
| 1 | Broiler-fryer, cut up | |
| 2 | c | Chicken broth or water |
| 1 | Onion, chopped | |
| 1 | Stalk celery, diced | |
| 1 | Bay leaf | |
| 1 | t | Seasoned salt |
| 1/2 | t | Seasoned pepper |
| 1/2 | t | Salt, if using water |
| 2 | T | Flour |
| Yellow food coloring | ||
| optional | ||
| 1 | c | Cake flour, sifted |
| 1 | t | Baking powder |
| 1/2 | t | Salt |
| 1 | T | Vegetable shortening |
| 2 | t | Parsley, chopped |
| 1 | T | Green onion tops, chopped |
| 1 | Egg | |
| 3 | T | Milk |
| Garnish: parsley sprigs |
INSTRUCTIONS
Put the chicken in a large pot with broth, onion, celery, bay leaf, seasoned salt and pepper. Bring to a boil, reduce heat and simmer for 40 to 45 minutes or until chicken is tender. Thicken liquid in pot with flour mixed with 3 tablespoons water. Simmer for a few minutes more. Add a few drops of yellow food coloring. Dumpling Batter: Into a large bowl sift together the cake flour, baking powder and salt, and using a fork or pastry blender cut in vegetable shortening. Add parsley and green onion tops. In a separate bowl beat egg with milk. Stir wet ingredients into dry and blend together into a drop biscuit batter. Drop batter by teaspoonful onto simmering chicken. Cover pot and steam for 10 minutes, or until dumplings test clean with a toothpick. Garnish with parsley. Yield: 4 servings Converted by MC_Buster. Recipe by: COOKING LIVE SHOW #CL9266 Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1466
Calories From Fat: 316
Total Fat: 35.1g
Cholesterol: 489.2mg
Sodium: 5837.8mg
Potassium: 1912mg
Carbohydrates: 137.5g
Fiber: 5.9g
Sugar: 10g
Protein: 138.9g