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Ingredientes
- 3 lb frying chicken, cut up
- 2 1/4 c. water
- 2 stalk celery with leaves, cut into 1 inch pcs
- 1/2 c. sliced carrots
- 2 sprg parsley
- 1 x bay leaf
- 1/2 tsp salt
- 1/4 tsp pepper
- 3/4 c. all-purpose unbleached flour
- 1 tsp minced fresh parsley
- 1 x teaspon baking pwdr
- 1/8 tsp salt Dash nutmeg
- 1/3 c. lowfat milk
- 1 Tbsp. vegetable oil
- 1 x egg, slightly beaten
- 1/2 c. water
- 1/4 c. flour
- 1/4 tsp salt
- 1/8 tsp pepper
Direcciones
- In 4-qt Dutch oven, combine chicken, 2 1/4 c. water, celery, carrots, parsley, bay leaf, 1/2 tsp. salt and 1/4 tsp. pepper. Bring to a boil.
- Cover; simmer 1 to1 1/2 hrs or possibly till chicken is tender. Skim off the fat. To prepare dumplings, lightly spoon flour into measuring c.; level off. In medium bowl, combine 6/4 c. flour,minced parsley, baking pwdr, 1/8 tsp. salt and nutmeg. Stir in remaining dumpling ingredients just till fry ingredients are moistened. Bring broth and chicken toa boil. Drop dough by tablespoonfuls onto boiling broth and warm chicken.
- Cover tightly, reduce heat; don't lift cover. Simmer 12 to 15 min or possibly till dumplings are fluffy and dry.
- For gravy, arrange dumplings and chicken on a serving platter; keep hot.
- Strain 4 c. broth into medium saucepan. In small bowl, combine 1/2 c. water and 1/4 c. flour; blend till smooth. bring broth to a boil; gradually stir in flour mix. Return to a boil; cook and stir till thickened. Add in 1/4 tsp. salt and 1/8 tsp. pepper. Pour over chicken and dumplings and serve.
- YIELD:4 Servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 496g | |
| Recipe makes 4 servings | |
| Calories 679 | |
| Calories from Fat 360 | 53% |
| Total Fat 40.01g | 50% |
| Saturated Fat 10.78g | 43% |
| Trans Fat 0.09g | |
| Cholesterol 221mg | 74% |
| Sodium 728mg | 30% |
| Potassium 627mg | 18% |
| Total Carbs 27.85g | 7% |
| Dietary Fiber 1.9g | 6% |
| Sugars 2.25g | 2% |
| Protein 48.74g | 78% |
