Try this Mothers Chicken and Dumplings recipe, or contribute your own.
Suggest a better descriptionNotes: By Mary Jane Blocker, Lehighton. The Times News, PA Cook chicken pieces with onion, celery, salt and pepper in 2 cups water, or more, just to cover. Cover pot, bring to boil. Reduce heat, simmer 1 hour. Remove chicken. Slip off skin, discard bones. Stir 1/2 cup cold water to which you add 1/4 cup flour to make smooth paste. Stir this into hot broth. Cook till thick. Return chicken to kettle. Heat slowly to boiling. MAKE DUMPLINGS: In bowl put 2 cups flour, baking powder, salt, pepper, paprika. Cut in shortening. Stir in milk till mixture is moist. Drop by tablespoon into pot on top of chicken. Cook, covered, 20 minutes. Do not remove lid till 20 minutes are up. Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 6, 1998
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (2225g) | ||
Recipe Makes: 1 Servings | ||
|
||
Calories: 5282 | ||
Calories from Fat: 2627 (50%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 291.9g | 389 % | |
Saturated Fat 85.5g | 427 % | |
Monounsaturated Fat 120.1g | ||
Polyunsanturated Fat 61.4g | ||
Cholesterol 1358.4mg | 418 % | |
Sodium 2686.5mg | 93 % | |
Potassium 3914.1mg | 103 % | |
Total Carbohydrate 265.5g | 78 % | |
Dietary Fiber 10.3g | 41 % | |
Sugars, other 255.2g | ||
Protein 370.7g | 530 % | |
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: 5282
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.