| 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>
A Message from our Provider:
“Worry is the darkroom in which negatives can develop.”