| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Poultry, Soups & ste | 6 | Servings | |
INGREDIENTS
| 5 | lb | Chicken; pieces |
| 2 | Whole carrot; sliced thin | |
| 2 | Whole celery; sliced fine | |
| 1 | lg | Onion; chopped |
| 1 1/2 | ts | Thyme; crumbled |
| 1/2 | ts | Rosemary; crumbled |
| 2 | ts | Salt |
| 1/2 | ts | Pepper; freshly ground |
| 2 | c | Flour |
| 3 | ts | Baking powder |
| 1 | ts | Salt |
| 2 | tb | Parsley; minced |
| 4 | tb | Shortening |
| 3/4 | c | Milk, 1% lowfat; up to 1 cup milk |
INSTRUCTIONS
Rinse chicken, place in large pot,cover with water. Add carrots, celery, onion, thyme, rosemary, 2 tsp salt, and pepper. Bring to boil, reduce heat and simmer. Combine flour, baking powder, 1 tsp salt and parsley in bowl. Cut in shortening until resembles course meal. Add milk and stir briefly with fork. Add only enough millk to make dough hold together. When chicken has simmered 20 minutes, drop spoonfuls of dough on top of bubbling broth. Cover and steam for 20 minutes without lifting cover. Recipe By : Fanny Farmer Posted to MC-Recipe Digest V1 #261 Date: Sat, 26 Oct 1996 22:48:10 -0700 (PDT) From: Louise Hopkins <steveh@ccnet.com>
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