Chicken and Dumplings

Purdyville Chicken and Dumplings
2 gallons Purdyville Juice

Comments: This dish is a Project to cook, but especially good with our homegrown, free-range chickens. I start boiling the chickens mid-morning and simmer them for several hours, because the meat is not very tender.

* Exported from MasterCook *

Purdyville Chicken And Dumplings, more chicken

Recipe By :Kathleen Purdy
Serving Size : 20 Preparation Time :0:00
Categories : Heritage Lowfat and Lovin’ It
Luncheon Main Dishes
Make-Ahead Soups & Stews
Volume 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 4-pound broiler or fryer chickens
4 pounds chicken backs and wings
5 10 3/4 ounce cans condensed chicken broth
10 cans water
2 handfuls dried celery flakes
1 pound onions — halved and thinly sliced
1 bay leaf
Egg dumplings
2 16 ounce packages frozen peas and carrots
2 10 1/2 ounce cans cream of chicken soup
2 10 1/2 ounce cans cream of celery soup

Bring chicken to a boil in a 5 gallon stockpot with the chicken broth,
water, celery flakes, onions, and bay leaf. Cover and reduce heat to a
simmer. Cook until chicken is quite tender and falls easily from the bone.

Remove chicken from broth and set aside to cool. When cool enough to
handle, remove meat from bones and cut into bite-sized pieces. Skim fat
from broth if time allows.

Meanwhile, make egg dumplings.

Bring broth back up to a boil. Cook dumplings in batches, adding more
chicken broth, half strength if store-bought, if needed. (I didn’t.)

When the dumplings are all cooked, set them aside and cook the vegetables
in the broth. When the vegetables are cooked, thicken the broth with the 4
cans cream soup.

Add the dumplings and the chicken back in, and heat gently until hot,
scraping the bottom to prevent sticking and scorching.

"This has come to be the "classic" chicken and dumplings after many
adjustments and tinkerings."

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Per Serving (excluding unknown items): 512 Calories; 24g Fat (41.9%
calories from fat); 35g Protein; 38g Carbohydrate; 3g Dietary Fiber; 181mg
Cholesterol; 946mg Sodium. Exchanges: 2 1/2 Grain(Starch); 4 Lean Meat;
1/2 Vegetable; 2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Egg dumplings

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Eggs Quick Breads
Soups & Stews Volume 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
9 eggs — slightly beaten
3/4 teaspoon salt
3 cups cold water
3 tablespoons parsley — (1 to 2) optional
6 cups flour

Beat eggs, salt and water till foamy. Stir in parsley. Gradually add flour
and mix till thoroughly blended. Drop by teaspoonfuls into boiling soup.
(I use our gravy ladle instead.) The dumplings should drop below the
surface of the liquid and gradually float to the top. I let them cook for
another minute or two after they float. Because we need to make so many, I
scoop the cooked ones out and reserve them in a bowl while I make more.
When they are all done, I put them back in the soup or stew.

"Ivan doesn’t like biscuit-type dumplings, but he likes these, which
are more chewy and have a flavor similar to egg noodles."
"Grandma Purdy’s cookbook"

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Per Serving (excluding unknown items): 185 Calories; 3g Fat (13.0%
calories from fat); 7g Protein; 32g Carbohydrate; 1g Dietary Fiber; 94mg
Cholesterol; 119mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0
Vegetable; 0 Fat.

NOTES : This is a triple recipe.

Nutr. Assoc. : 0 0 0 0 0