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Suggest a better description1. Pre-head oven to 425
2. Lay the leg quarters on to a rack and inside a pan.
3. Pour the cup of water into the pan.
4. Season the chicken with the seasoning salt.
5. Bake for an hour or until skin is crispy.
6. In a deep Dutch oven, chop carrots, celery and onions into the pot.
7. Add 1 Stick of butter, once the butter melts, ad in the flour to make a rue.
8. Once the rue is made add the chicken over the veggies and pour the drippings from the pan directly into the pot. (Make sure the chicken is covered with broth, if it's not just add some broth until it's completely covered)
9. Let it simmer for 3 hours.
10. Pull the chicken out and let it rest while you add the bisquets.
11. Cut each bisquet into four. Add it to the soup.
12. Pull apart the chicken and throw it right into the soup.
:-) all done.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (797g) | ||
Recipe Makes: 1 | ||
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Calories: 1981 | ||
Calories from Fat: 1823 (92%) | ||
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Amt Per Serving | % DV | |
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Total Fat 202.5g | 270 % | |
Saturated Fat 127.7g | 638 % | |
Monounsaturated Fat 53.4g | ||
Polyunsanturated Fat 7.6g | ||
Cholesterol 559mg | 172 % | |
Sodium 2799.5mg | 97 % | |
Potassium 1046.6mg | 28 % | |
Total Carbohydrate 30.5g | 9 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 28.7g | ||
Protein 19.7g | 28 % | |
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. |
Calories per serving: 1981
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