Chicken And Dumplings 2

Course : Dumplings
Serves: 1
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4 pounds chicken
1 medium carrots -- (1 to 3)
3 medium celery stalks -- with leaves on
1 medium onion
1 piece bay leaf
1/2 teaspoon baking soda
1/2 teaspoon white pepper
1/2 teaspoon salt -- (to taste)

Preparation / Directions:

Place chickens and bay leaf in large saucepan, cover with water and bring to a boil. Simmer until chickens are tender. Remove chickens from pan and set aside. Remove bones. Remove skin, if desired. Add chopped carrot, celery, onion, white pepper, baking soda and salt Simmer ~30 minutes. Add deboned chicken and remove from heat. Dumplings: 1 can of butter-me-knot biscuits torn into pieces (i learned this trick from a resturant and it is delicious) i guess you could use any canned butter biscuits Drop (dumplings) into the pot in ~small egg-sized amounts Adjust heat to boil gently for 6-7 minutes. Turn dumplings and boil for another 4-6 minutes. cook it all together, till dumplins are done


Nutritional Information:

2913 Calories (kcal); 205g Total Fat; (64% calories from fat); 229g Protein; 22g Carbohydrate; 1193mg Cholesterol; 1642mg Sodium

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