Stewed Chicken with Dumplings
|Stewing chicken||5 Pound, cut in serving pieces (Plus Giblets)|
|Giblets||1 1⁄2 Cup (24 tbs)|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Water||1 1⁄2 Quart|
|Lemon||1 Medium, quartered|
|Salt||5 Teaspoon (1 Tablespoon Plus 2 Teaspoons)|
|Cracked pepper||1⁄2 Teaspoon|
|Sliced onions||1 Cup (16 tbs)|
|Dumplings||8 Ounce (Uncooked, 4 1/2 Cups)|
|Sliced carrots||3 Cup (48 tbs)|
|Sliced celery||1 Cup (16 tbs)|
Brown chicken and giblets in oil in 5-quart saucepan or dutch oven; drain off fat.
Add water, celery rib, lemon, 1 tablespoon salt, thyme, pepper, bay leaf and onions to chicken and giblets.
Bring to a boil; simmer, covered, 1 hour, or until chicken is tender.
Remove chicken; discard chicken skin, lemon, celery rib and bay leaf.
Add 2 teaspoons salt to chicken broth and bring to a boil; gradually add uncooked dumplings, carrots and sliced celery.
Boil, uncovered, 15 minutes, or until dumplings and vegetables are just tender.
Blend flour into 3 tablespoons water; stir into broth.
Cook and stir 1 minute.
Add chicken and heat.
Calories 1382 Calories from Fat 692
% Daily Value*
Total Fat 77 g118.6%
Saturated Fat 18.4 g91.9%
Trans Fat 0 g
Cholesterol 473.8 mg157.9%
Sodium 2366.1 mg98.6%
Total Carbohydrates 54 g18%
Dietary Fiber 5.7 g22.7%
Sugars 6.7 g
Protein 113 g226%
Vitamin A 395.6% Vitamin C 44.8%
Calcium 11.6% Iron 52.7%
*Based on a 2000 Calorie diet