Southern Chicken & Dumplings
Yield
10 servingsPrep
10 minCook
1 hrsReady
1 hrsTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
whole chicken
|
|
| 3 | each |
parsley sprigs
|
*
|
| 3 | each |
dill weed
sprigs |
*
|
| 3 | each |
carrots
sliced |
|
| 2 | each |
onions
yellow, quartered |
|
| 2 | each |
parsnips
sliced |
*
|
| 2 | tablespoons |
parsley leaves
chopped |
|
| ½ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
whole chicken
|
|
| 3 | each |
parsley sprigs
|
*
|
| 3 | each |
dill weed
sprigs |
*
|
| 3 | each |
carrots
sliced |
|
| 2 | each |
onions
yellow, quartered |
|
| 2 | each |
parsnips
sliced |
*
|
| 3E+1 | ml |
parsley leaves
chopped |
|
| 2.5 | 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.
