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Name: Chicken And Dumplings
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 1 c Carrot; sliced; 1 Whole chicken; 1 Onion chopped; salt and pepper to taste; 1 c Celery chopped; 1 ts Sage; 1 Onion chopped; 2 Bay Leaves; 1 c Carrot; chopped; 2 cn Biscuits, lowfat; cut in; 2 cl Garlic; chopped; 8 oz Mushroom; sliced

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INGREDIENTS

1 c Carrot; sliced
1 Whole chicken
1 Onion ; chopped
salt and pepper ; to taste
1 c Celery ; chopped
1 ts Sage
1 Onion ; chopped
2 Bay Leaves
1 c Carrot; chopped
2 cn Biscuits, lowfat; cut in
2 cl Garlic; chopped
8 oz Mushroom; sliced

INSTRUCTIONS

Place washed chicken in a stockpot (after removing giblets). Add water to cover. Add chopped celery, carrots, onion and garlic along with spices. Bring to a boil. Lower heat and simmer approximately one hour or until chicken is done. Remove chicken from stock and set aside to cool. Strain stock through cheesecloth to remove vegetables and spice residue. (Discard vegetables.) Defat stock. When chicken is cool enough to handle, remove skin, bones and all visible fat. Tear into bite sized chunks. Return stock to stockpot and bring to the boil. Add sliced vegetables and reduce heat. Simmer approximately 10 minutes. With slotted spoon, remove vegetables from pot and reserve. Return stock to a boil. When liquid is boiling, drop in dumplings. Stir to keep them from sticking. Cook approximately 10 minutes. Return vegetables and chicken to pot. Stir and allow to heat through. Serve hot. Posted to bbq-digest by Kit Anderson on Jun 24, 1999

NOTES

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Chicken And Dumplings

1 c Carrot; sliced
1 Whole chicken
1 Onion chopped
 salt and pepper to taste
1 c Celery chopped
1 ts Sage
1 Onion chopped
2 Bay Leaves
1 c Carrot; chopped
2 cn Biscuits, lowfat; cut in
2 cl Garlic; chopped
8 oz Mushroom; sliced

Place washed chicken in a stockpot (after removing giblets). Add  water to cover. Add chopped celery, carrots, onion and garlic along  with spices. Bring to a boil. Lower heat and simmer approximately one  hour or until chicken is done. Remove chicken from stock and set  aside to cool. Strain stock through cheesecloth to remove vegetables  and spice residue. (Discard vegetables.) Defat stock. When chicken is  cool enough to handle, remove skin, bones and all visible fat. Tear  into bite sized chunks. Return stock to stockpot and bring to the  boil. Add sliced vegetables and reduce heat. Simmer approximately 10  minutes. With slotted spoon, remove vegetables from pot and reserve.  Return stock to a boil. When liquid is boiling, drop in dumplings.  Stir to keep them from sticking. Cook approximately 10 minutes.  Return vegetables and chicken to pot. Stir and allow to heat through.  Serve hot.    Posted to bbq-digest by Kit Anderson <kitridge@bigfoot.com> on Jun  24, 1999

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Nutrition

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Serving Size: 1 Serving (239g)
Recipe Makes: 6 Servings

Calories: 350
Calories from Fat: 209 (60%)

Amt Per Serving		% DV

	Total Fat 23.3g	31 %
	Saturated Fat 6.7g	33 %
	Monounsaturated Fat 9.6g
	Polyunsanturated Fat 5g
Cholesterol 115mg		35 %
Sodium 141.7mg		5 %
Potassium 374.1mg		10 %
Total Carbohydrate 4.7g		1 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 3.5g
Protein 29.1g		42 %
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: 350

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