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Southern Chicken & Dumplings

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Submitted by julie299

YIELD

10 servings

PREP

10 min

COOK

1 hrs

READY

1 hrs

Ingredients

3 1.4
POUNDS KG WHOLE CHICKEN
3 3
EACH EACH PARSLEY SPRIGS *
3 3
EACH EACH DILL WEED
sprigs *
3 3
EACH EACH CARROTS
sliced
2 2
EACH EACH ONIONS
yellow, quartered
2 2
EACH EACH PARSNIPS
sliced *
2 3E+1
TABLESPOONS ML PARSLEY LEAVES
chopped
½ 2.5
TEASPOON ML BLACK PEPPER

Directions

Tie parsley and dill springs with thread. Cut thechicken into serving-sized pieces.

Put the chicken and its giblets, discarding the liver, into very large heavy pot.

Add the carrots, onions, parsnips (if using), pepper, chopped parsley or dill and the tied sprigs.

Add enough water to cover all ingredients.

Bring to a boil, then reduce heat and simmer for 45 to 60 minutes or until chicken is tender.

Skim off the fat and foam as it rises to surface.

When the chicken is done, remove and discard the parsley and dill sprigs.

Using a slotted spoon, place the chicken and vegetables into a bowl and keep warm in an oven that has been slightly heated then heat turned off.

Serve with dumplings.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 177g (6.2 oz)
Amount per Serving
Calories 342 49% from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 5g 26%
Trans Fat 0g
Cholesterol 120mg 40%
Sodium 126mg 5%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 4%
Sugars g
Protein 75g
Vitamin A 67% Vitamin C 6%
Calcium 3% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Low Sodium
 
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