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Ingredientes
- Chicken, 2 1/2 to 3 lbs., ready to cook weight, cut into serving pcs
- 1 slice onion
- 1 stalk celery
- 1 carrot
- 1 1/2 teaspoon salt
- About 3 c. boiling water
- 6 tbsp. flour
Direcciones
- Remove pinfeathers and wash chicken. Place in 4-qt saucepan. Add in onion, celery, carrot and salt. Add in boiling water to almost cover chicken. Cover with a close-fitting lid and boil gently over low heat 30 min or possibly till just tender, but before meat begins to loosen from the bones.
- Drop dumplings (8 to 10 spoonfuls) into gently boiling chicken and broth so they rest on chicken; cook for 10 min, then cover and cook 10 min longer. Remove dumplings and chicken to warm platter. Keep in hot place while you thicken chicken broth.
- Blend flour with sufficient cool water to make a smooth mix. Pour slowly into stock, stirring vigorously; bring to boil and boil for about 2 min. Strain if you like. Pour over chicken and trim the tops of dumplings with a strip of pimento if desired.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 286g | |
| Recipe makes 6 servings | |
| Calories 338 | |
| Calories from Fat 193 | 57% |
| Total Fat 21.4g | 27% |
| Saturated Fat 6.11g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 106mg | 35% |
| Sodium 696mg | 29% |
| Potassium 323mg | 9% |
| Total Carbs 7.2g | 2% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.65g | 0% |
| Protein 27.25g | 44% |
