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Suggest a better descriptionPlace the chicken, onion, carrots, seasonings and water in a heavy pot with a lid. Simmer until the chicken is tender; set aside to cool. Strain and reserve liquid. Bone chicken and set aside. Sift flour, baking soda, and salt. Cut in shortening, and add buttermilk to make a dough. Roll as thin as pie crust, and cut in 1 by 3" strips. Let dry. Correct seasoning of reserved liquid and boil down if not flavourful enough. There should be approximately 6 cups. Bring liquid to a boil and drop dumplings in one at a time. Cover and simmer for 15 minutes or until mixture is thickened. Add chicken, stir and serve. (according to my "ex"...the above recipe is "southern" style...versus the drop dumplings...which he considered the "northern" style!!) Posted to Bakery-Shoppe Digest V1 #238 by "Catherine M. Frazier"
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Serving Size: 1 Serving (694g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1442 | ||
Calories from Fat: 207 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23g | 31 % | |
Saturated Fat 8.9g | 45 % | |
Monounsaturated Fat 8.7g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 19.4mg | 6 % | |
Sodium 591.6mg | 20 % | |
Potassium 1119.2mg | 29 % | |
Total Carbohydrate 264.7g | 78 % | |
Dietary Fiber 15.6g | 62 % | |
Sugars, other 249.1g | ||
Protein 42.6g | 61 % | |
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: 1442
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