Roasting Chicken, 1 chicken
Chicken Broth, 120 fl oz
Onions, raw, 1 large
Carrots, raw, 1 cup, chopped
Celery, raw, 1 cup, diced
Flour, white, 6 cup
Baking Powder, 9 tsp
Baking Soda, 1.5 tsp
Garlic powder, 3 tbsp
Salt, 1.5 tsp
Buttermilk, lowfat, 3 cup

Cut up chicken and place in a large stock pot. Brown skin on all sides. Add chicken broth and chopped vegetables. Bring to a slow boil and allow to cook for two hours. Remove chicken from pot and pick out the bones. Return meat to the pot and allow to simmer while making the dumplings. Combine flour, baking soda, salt, garlic powder and baking powder and sift together at least three times until thoroughly blended. Stir in the buttermilk and mix until a soft dough forms. Turn out onto a well floured board and kneed until no longer tacky, adding more flour as needed. Roll dough out to about a 1/4 inch thickness and cut into two inch squares. Remove chicken and vegetables from stock pot and keep warm. Bring broth to a slow boil. Drop 1/3 of the dumplings into pot and cook for 12 minutes or until they float to the top of pan. Remove from pan and keep warm. Repeat with remaining dumplings. Return chicken, vegetables and dumplings to the broth and serve. Makes 12 to 18 servings. If reducing recipe still use a whole chicken.

Number of Servings: 18

Recipe submitted by SparkPeople user FLOWERLADY121.

 

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