| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Dutch | 1 | Servings | |
INGREDIENTS
| 2 1/2 | qt | Water |
| 3 | lb | Chicken, cut up and skinned |
| up to 4 | ||
| 5 | Carrots | |
| 4 | Stalks celery | |
| 2 | Onions | |
| 1 | Bay leaf | |
| 4 | Juniper berries | |
| 1/4 | Tsp, whole peppercorns | |
| 2 | t | Basil |
| 1 | t | Salt |
| 1 1/2 | c | Flour |
| 3 | t | Baking powder |
| 1 | t | Salt |
| 1/8 | t | White pepper |
| 1/2 | c | Chopped parsley |
| 1 | T | Minced chives |
| 3 | T | Margarine |
| 2/3 | c | Skimmed milk |
INSTRUCTIONS
In a large Dutch oven, combine water, chicken, 2 quar- tered carrots, 1 stalk celery quartered, 1 onion peeled and quartered. Add seasonings, bring to boil. Reduce heat and simmer 45 minutes. Remove vegetables and puree in food proces- sor. Add this to Dutch oven along with remaining vegetables, sliced thinly. Bring to boil. Combine ingredients for dumplings. Drop tablespoons of batter into boiling broth. Reduce heat to simmer. Cover for 20 minutes. Do not peek. Remove bay leaf. Posted to JEWISH-FOOD digest V96 #111 From: "Anne G. de Borja" <anne@iconn.com.ph> Date: Fri, 27 Dec 1996 13:15:21 +0800
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