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Chicken and Dumplings
1 Old stewing chicken; (8 lb)
1 bn Thyme
6 Sprigs parsley
1/4 c Carrots; diced
1/4 c Celery; diced
1/4 c Onion; diced
1/4 c Broccoli
1/4 c Peas
1/4 c Corn
24 Whole peppercorns
1 c White Lily flour
1 ts Baking powder
1/4 ts Baking soda
1 pn Salt
3/4 c Buttermilk
Place hen in Dutch Oven with cold water to cover, add herbs and simmer covered 2 1/2 hours. Add vegetables and simmer 15 minutes.
Remove hen, let cool while preparing dumpling batter, then remove skin and bone; cut meat into bit sized pieces and return to pot.
(note: no directions for mixing batter, use own judgement - HB)
Bring to a boil, and add peppercorns. Drop spoonfuls of batter into boiling broth, cover tightly to steam for 12 minutes. Serve.
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