Chicken In A Pot With Cornmeal Herb Dumplings Recipe

Summary

MethodMain Ingredient

Ingredients

 Onions1 Pound (2 Large Sized)
 Water3 Quart
 Chicken thighs2 Pound, skinned (4 Thighs)
 Chicken breast halves1 1⁄2 Pound, skinned (3 Breast Halves)
 Chicken drumsticks3⁄4 Pound, skinned (3 Drumsticks)
 Carrots8 Large, cut into 2-inch pieces
 Celery stalks4 Large, cut into 2-inch pieces
 Salt3⁄4 Teaspoon
 Pepper1⁄2 Teaspoon
 Dried dillweed1⁄8 Teaspoon
 Parsley sprigs4 Large
 Garlic4 Clove (20 gm), crushed
 Cornmeal herb dumplings1 Cup (16 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 2767 Calories from Fat 528

% Daily Value*

Total Fat 59 g90.4%

Saturated Fat 15 g75.2%

Trans Fat 1.4 g

Cholesterol 1420.6 mg473.5%

Sodium 3799 mg158.3%

Total Carbohydrates 121 g40.4%

Dietary Fiber 29.2 g116.8%

Sugars 51.9 g

Protein 420 g840.9%

Vitamin A 1974.8% Vitamin C 179%

Calcium 65.5% Iron 122.1%

*Based on a 2000 Calorie diet

Directions

Cut each onion into 4 wedges, leaving roots and skin intact.
Combine the onion wedges and the next 11 ingredients in a large Dutch oven or stockpot, and bring to a boil.
Reduce heat, and simmer, uncovered, for 1/2 hours or until chicken is done and vegetables are tender.
Strain the mixture through a cheesecloth-lined colander into a large bowl; discard the parsley sprigs and garlic.
Remove chicken from bones, and discard bones.
Peel the onions; discard peel.
Place chicken-vegetable mixture in a bowl; cover and chill.
Cover broth, and chill at least 24 hours.
Skim the solidified fat from surface of broth, and discard.
Prepare Cornmeal-Herb Dumplings.
Combine broth and chicken-vegetable mixture in Dutch oven, and cook over medium heat until thoroughly heated.
Ladle soup into large shallow bowls; top with Cornmeal-Herb Dumplings.
Garnish soup with minced parsley and minced chives, if desired.
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