Chicken and Parsley Dumplings
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
For the poached chicken:1 whole chicken, about 1.5 kilograms, trussed1 white onion, peeled with a clove stuck in it1 carrot, peeled and chopped1 celery stalk, chopped2 parsley stems3 peppercorns1 teaspoon coarse saltFor the dumplings:2 cups flour3 teaspoons baking powder1 teaspoon saltseveral grinds of black pepper1/4 cup chopped parsley3/4 cup buttermilk, light cream or whole milk2 eggs
Put the trussed chicken in a large pot and add the vegetables and seasonings. Add 6 to 8 cups of water to bring the water level about 3/4 way up the bird. Bring to a boil, turn down so the liquid is just simmering (fast boiling will dry out the chicken), cover with a tight fitting lid, and simmer for 1 1/2 hours.
Remove the chicken from the broth and place on a carving board to cool slightly. Strain the broth back into the pot, discarding the vegetables.
Make the dumplings by mixing the dry ingredients and parsley, whisking the eggs into the milk, then lightly stirring all together. Bring the broth to a boil, and with a wet soup spoon drop gobs of batter into the broth. Turn down to a low boil, cover tightly and cook for 15 minutes without peeking.
Meanwhile, remove the chicken meat discarding the skin and bones. Put the chicken meat in large tureen or high sided serving dish and keep warm in a low oven.
When the dumplings are done, pile them on top of the chicken and pour the broth over all. Serves 6 in warm soup dishes. Steamed sliced carrots, buttered with chopped parsley make a nice accompaniment.
Number of Servings: 6
Recipe submitted by SparkPeople user HOLDINGON2.
Remove the chicken from the broth and place on a carving board to cool slightly. Strain the broth back into the pot, discarding the vegetables.
Make the dumplings by mixing the dry ingredients and parsley, whisking the eggs into the milk, then lightly stirring all together. Bring the broth to a boil, and with a wet soup spoon drop gobs of batter into the broth. Turn down to a low boil, cover tightly and cook for 15 minutes without peeking.
Meanwhile, remove the chicken meat discarding the skin and bones. Put the chicken meat in large tureen or high sided serving dish and keep warm in a low oven.
When the dumplings are done, pile them on top of the chicken and pour the broth over all. Serves 6 in warm soup dishes. Steamed sliced carrots, buttered with chopped parsley make a nice accompaniment.
Number of Servings: 6
Recipe submitted by SparkPeople user HOLDINGON2.
Nutritional Info Amount Per Serving
- Calories: 372.1
- Total Fat: 4.4 g
- Cholesterol: 168.8 mg
- Sodium: 162.3 mg
- Total Carbs: 33.5 g
- Dietary Fiber: 1.1 g
- Protein: 45.9 g
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