Southern Chicken And Dumplings

Recipe Ingredients

3 lbs	1362g / 48oz	Chicken fryers
3		Parsley sprigs
3		Dill weed sprigs
3		Carrots - sliced
2		Yellow onions - quartered
2		Parsnips - * sliced
2 tablespoons	30ml	Fresh parsley - chopped
1/2 teaspoon	2.5ml	Black pepper
		Dumplings
1 1/2 cups	93g / 3.3oz	Flour
1/2 teaspoon	2.5ml	Poultry seasoning - or sage
1/3 cup	78ml	Fresh parsley
1/2 teaspoon	2.5ml	Black pepper
1 teaspoon	5ml	Egg - beaten (large)
1/2 cup	118ml	Milk
1/4 teaspoon	1.3ml	Salt - optional

Recipe Instructions

* 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

Source:
Land O Lakes Treasury of Country Recipes

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