INGREDIENTS

INSTRUCTIONS

~-- Dumplings: ---- 1 1/2 cups flour 1/2 teaspoon poultry seasoning -- or
sage 1/3 cup fresh parsley 1/2 teaspoon black pepper 1 large egg -- beaten
1/2  cup           milk 1/4 teaspoon salt -- optional
* The use of sliced parsnips is optional.
1. Tie parsley and dill springs with thread. Cut the chicken into
serving-sized pieces. Put the chicken and its giblets, discarding the
liver, into very large heavy pot. Add the carrots, onions, parsnips (if
using), pepper, chopped parsley or dill and the tied sprigs. Add enough
water to cover all ingredients. Bring to a boil, then reduce heat and
simmer for 45-60 minutes or until chicken is tender. Skim off the fat and
foam as it rises to surface. 2. When the chicken is done, remove and
discard the parsley and dill sprigs. Using a slotted spoon, place the
chicken and vegetables into a bowl and keep warm in an oven that has been
slightly heated then heat turned off. 3. DUMPLINGS: Place the flour into a
large bowl. In another bowl, blend together the beaten egg, 1/3 cup chopped
parsley, poultry or dried sage, pepper and milk. Mix well and refrigerate
batter until ready to use. 4. Bring the broth to a boil and lower heat to
keep at a slow boil. Drop the batter by rounded teaspoons into the broth.
COVER tightly and simmer for 15 minutes. Do not remove lid during this
time. 5. Remove dumplings with slotted spoon and add them to the chicken
and vegetables. Spoon some of the broth over all and garnish with chopped
parsley if desired.
Serve immediately with the broth placed into cups for each serving.
Recipe By     : Jo Anne Merrill
From: Marlin <jib@clam.Rutgers.Edu>   Date: Sat, 18 Feb 95 18:23:51 Est
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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