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Name: Boiled Hen and Spicy Dumplings
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 2 Jalapenos; chopped; 1 ts Salt; 1 1/2 c Chopped carrots; 1 1/2 c Celery chopped; 3 c Onions chopped; 1/2 c Chopped green onions; green; 6 Cloves of peeled garlic; 1/2 c milk; 1 lg Hen; (about 5 to 7 pounds); 1 tb Plus 1 teaspoon baking; 4 tb Solid vegetable shortening; 1/2 c Heavy cream; 2 tb Finely chopped parsley; 4 Sprigs of fresh thyme; Black Pepper freshly ground; 2 c All-purpose flour; 3 Bay Leaves; Salt

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INGREDIENTS

2 Jalapenos; chopped
1 ts Salt
1 1/2 c Chopped carrots
1 1/2 c Celery ; chopped
3 c Onions ; chopped
1/2 c Chopped green onions; green
6 Cloves of peeled garlic
1/2 c milk
1 lg Hen; (about 5 to 7 pounds)
1 tb Plus 1 teaspoon baking
4 tb Solid vegetable shortening
1/2 c Heavy cream
2 tb Finely chopped parsley
4 Sprigs of fresh thyme
Black Pepper ; freshly ground
2 c All-purpose flour
3 Bay Leaves
Salt

Servings

INSTRUCTIONS

EMERIL LIVE SHOW #EMIB04 , BARNYARD BASH Rinse the hen under cool water and pat dry. Season the hen with salt and pepper. Place the hen in a large stock pot. Add the onions, carrots, celery, jalapenos, garlic, bay leaves and thyme to the pot. Add enough water (1 gallon) to cover the hen. Season with salt and lots of black pepper. Bring the liquid to a boil and reduce to a simmer. Simmer the liquid for about 2 hours or until the meat falls of the bones. Skim off the scum from the stock every 30 minutes. Remove from the heat and cool for about 20 minutes. Strain the stock through a fine mesh strainer, reserving the stock, the hen, and 1 cup of the cooked vegetables. Place the stock in a smaller stock pot and bring the liquid to a simmer. Remove the meat from the hen, discarding the skin and bones. Tear the meat into smaller pieces. In a mixing bowl, combine the flour, baking powder and salt together. Using a fork, mash the reserved cooked vegetables. Stir the mashed vegetables and milk into the flour mixture. Stir to incorporate completely. Lightly dust the surface with flour. Turn the dough mixture out onto the floured surface. Dust the top of the dough with flour. Lightly press out the dough very thin, about 1/8-inch thick. Using a sharp knife, cut the dough into strips, 2 inches long and 1-inch wide. Add the cream to the simmered liquid. Add the dumplings to the simmering liquid. Cook the mixture, stirring occasionally for about 30 minutes. Stir in the green onions and parsley. Serve warm. Yield: 6 to 8 servings Posted to recipelu-digest by molony on Mar 04, 1998

NOTES

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Boiled Hen and Spicy Dumplings

2 Jalapenos; chopped
1 ts Salt
1 1/2 c Chopped carrots
1 1/2 c Celery chopped
3 c Onions chopped
1/2 c Chopped green onions; green
6 Cloves of peeled garlic
1/2 c milk
1 lg Hen; (about 5 to 7 pounds)
1 tb Plus 1 teaspoon baking
4 tb Solid vegetable shortening
1/2 c Heavy cream
2 tb Finely chopped parsley
4 Sprigs of fresh thyme
 Black Pepper freshly ground
2 c All-purpose flour
3 Bay Leaves
 Salt

EMERIL LIVE SHOW #EMIB04 , BARNYARD BASH    Rinse the hen under cool water and pat dry. Season the hen with salt and  pepper. Place the hen in a large stock pot. Add the onions, carrots,  celery, jalapenos, garlic, bay leaves and thyme to the pot. Add enough  water (1 gallon) to cover the hen. Season with salt and lots of black  pepper. Bring the liquid to a boil and reduce to a simmer. Simmer the  liquid for about 2 hours or until the meat falls of the bones. Skim off the  scum from the stock every 30 minutes. Remove from the heat and cool for  about 20 minutes. Strain the stock through a fine mesh strainer, reserving  the stock, the hen, and 1 cup of the cooked vegetables. Place the stock in  a smaller stock pot and bring the liquid to a simmer. Remove the meat from  the hen, discarding the skin and bones. Tear the meat into smaller pieces.  In a mixing bowl, combine the flour, baking powder and salt together. Using  a fork, mash the reserved cooked vegetables. Stir the mashed vegetables and  milk into the flour mixture. Stir to incorporate completely. Lightly dust  the surface with flour. Turn the dough mixture out onto the floured  surface. Dust the top of the dough with flour. Lightly press out the dough  very thin, about 1/8-inch thick. Using a sharp knife, cut the dough into  strips, 2 inches long and 1-inch wide. Add the cream to the simmered  liquid. Add the dumplings to the simmering liquid. Cook the mixture,  stirring occasionally for about 30 minutes. Stir in the green onions and  parsley. Serve warm.    Yield: 6 to 8 servings    Posted to recipelu-digest by molony <molony@scsn.net> on Mar 04, 1998

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Nutrition

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Serving Size: 1 Serving (1155g)
Recipe Makes: 1 Servings

Calories: 1899
Calories from Fat: 706 (37%)

Amt Per Serving		% DV

	Total Fat 78.5g	105 %
	Saturated Fat 35.7g	179 %
	Monounsaturated Fat 29.9g
	Polyunsanturated Fat 8.1g
Cholesterol 112.6mg		35 %
Sodium 3425.7mg		118 %
Potassium 2064.2mg		54 %
Total Carbohydrate 266g		78 %
	Dietary Fiber 26.1g	104 %
	Sugars, other 240g
Protein 36.2g		52 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1899

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