Chicken and Dumplings
Category:
Meat and Poultry, Moist-Heat Methods, simmering |
Equipment:
Pot, ladle, fork, bowl, spoon |
No. Servings:
12 |
Serving Size:
7 1/2 oz. (210 g) |
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Yield:
5.75 lb. (2.6 kg) |
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| 1 ea. | * stewing hen or fowl [4½ lb. (2 kg)], 8-cut |
| as needed | cold water |
| 2 Tbsp. | salt |
| 4 oz. | carrots, medium dice |
| 4 oz. | celery, medium dice |
| 8 oz. | onion, medium dice |
| 1 ea. | sachet |
| to taste | salt |
| to taste | white pepper |
| | dumplings: |
| 8 oz. | flour |
| 2 tsp. | baking powder |
| 1/2 tsp. | salt |
| 8 fl. oz. | * milk |
| 1 Tbsp. | parsley, chopped |
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1 | Place the cut chicken in a large pot and cover with cold water and salt. Bring to a boil and skim any scum. | 2 | **Add the carrots, celery, onions, and sachet. Lower heat and simmer until thighs are fork tender and chicken reaches 165°F (74°C) or more. | 3 | **Remove chicken from broth and hold at or above 135°F (57°C). | 4 | Adjust seasoning of broth with salt and white pepper. | 5 | Combine dry ingredients for the dumplings. Mix in milk to create a thick batter. | 6 | Drop spoonfuls of the dumpling batter into the simmering broth. Cover pot and simmer 15 minutes. | 7 | To serve, place portions of chicken in soup plates, garnish with dumplings, and ladle broth and vegetables over the top. |
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| Nutrition Information | | Calories | 419 | | Fat (g) | 23 | | Protein (g) | 24 | | Carbohydrate (g) | 26 | | Cholesterol (mg) | 101 | | Sodium (mg) | 2054 | | Key | * = Time/Temperature Control for Safety Food | ** = Critical Control Point | † = Ingredient/Method Note |
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