Lo-fat lo-cal chicken and dumplings
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | quart | Water |
| 3 | pounds | Chicken, cut up and skinned (up to 4) |
| 5 | Carrots | |
| 4 | Stalks celery | |
| 2 | smalls | Onions |
| 1 | Bay leaf | |
| 4 | Juniper berries | |
| ¼ | Tsp, whole peppercorns | |
| 2 | teaspoons | Basil |
| 1 | teaspoon | Salt |
| 1½ | cup | Flour |
| 3 | teaspoons | Baking powder |
| 1 | teaspoon | Salt |
| ⅛ | teaspoon | White pepper |
| ½ | cup | Chopped parsley |
| 1 | tablespoon | Minced chives |
| 3 | tablespoons | Margarine |
| ⅔ | cup | Skimmed milk |
Directions
DUMPLINGS
In a large Dutch oven, combine water, chicken, 2 quar- tered carrots, 1 stalk celery quartered, 1 onion peeled and quartered. Add seasonings, bring to boil. Reduce heat and simmer 45 minutes. Remove vegetables and puree in food proces- sor. Add this to Dutch oven along with remaining vegetables, sliced thinly. Bring to boil. Combine ingredients for dump- lings. Drop tablespoons of batter into boiling broth. Reduce heat to simmer. Cover for 20 minutes. Do not peek. Remove bay leaf.
Posted to JEWISH-FOOD digest V96 #111 From: "Anne G. de Borja" <anne@...> Date: Fri, 27 Dec 1996 13:15:21 +0800