Recipe By :Jan
Patterson
Serving Size :
4 Preparation Time :0:30
Categories :
Chicken
Amount Measure
Ingredient -- Preparation Method
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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.
Description:
"Any cooked
chicken can be used to make this simple dish to trim the time for a speedy
meal."
Yield:
"2 1/2 quarts"
Start to Finish Time:
"5:00"
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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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