In my original blog I just intermingled the recipes I mentioned in the blog. Many found this hard to follow. So in an effort to make the blogs more user friendly I am posting all the recipes and how to's for all the blogs here. I hope you like this new format. -Jan `

Wednesday, July 3, 2013


Recipe By     :Jan Patterson

Serving Size  : 4     Preparation Time :0:30

Categories    : Chicken


  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  5             pounds  chicken with bones

  3             quarts  cold water

  2             sprigs  parsley -- minced

     1/4      teaspoon  thyme

     1/2         whole  bay leaf

     1/2           cup  carrots -- diced

     1/2           cup  onion -- chopped

     1/2           cup  celery -- diced

  6              whole  peppercorns

  1           teaspoon  salt

  1 1/2           cups  flour

  2          teaspoons  baking powder

     3/4      teaspoon  salt

  3        tablespoons  shortening

     3/4           cup  milk


Place first 10 items into a large pot or kettle.  Bring to a boil.


Reduce heat to a simmer.  Cover and cook until chicken is falling off the bone done. 1-4 hours depending on the size of pieces you used.


Remove bay leaf.


Remove chicken from pot, making certain to get all the bones out of the pot. Cool the chicken slightly until you can safely handle it.


Skin and debone the chicken.  Return the chicken meat in bite size pieces to the pot.


Return te liquid to boiling.


Mix the flour, baking powder, and salt together.  Cut in the shortening.


Add te milk.  Drop by spoonfuls on the chicken in the pot.--not into the liquid


Simmer for 10 minutes uncovered.


Cover, perferably with a domed lid, simmer for an additional 10 minutes. 



  "Any cooked chicken can be used to make this simple dish to trim the time for a speedy meal."


  "2 1/2 quarts"

Start to Finish Time:


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Per Serving (excluding unknown items): 313 Calories; 12g Fat (34.0% calories from fat); 8g Protein; 44g Carbohydrate; 4g Dietary Fiber; 6mg Cholesterol; 1257mg Sodium.  Exchanges: 2 1/2 Grain(Starch); 1 Vegetable; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.


NOTES : This is a good recipe to use up wings and necks. 

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