🫙 From the Spice Rack
CHICKEN AND DUMPLINGS
Ingredients 2 pound whole chicken, broiler-fryer chicken to 3 lbs 2 cup water 6 each whole black peppercorns 2 each bay leaves 2 teaspoon salt 3 md carrots, peeled and thinly slice...
maineasy
Ingredients8 items
Ingredients
- 1. wash chicken and pat dry.
- 2. place chicken, the 2 cups water, peppercorns, bay leaves a
- 3. add carrot slices and heat, covered, in microwave oven 5 m
- 4. remove chicken pieces from broth and set chicken aside unt
- 5. remove chicken from bone: and cut into bite-sized pieces.
- 6. discard bones, bay leaves and peppercorns. skim any excess
- 7. return chicken to casserole.
- 8. in a small bowl combine flour, the 3/4 cup cold water and
Directions
- 1
Ingredients 2 pound whole chicken, broiler-fryer chicken to 3 lbs 2 cup water 6 each whole black peppercorns 2 each bay leaves 2 teaspoon sa
- 2
Wash chicken and pat dry
- 3
Place chicken, the 2 cups water, peppercorns, bay leaves and salt in a deep, 2 1/2 to 3-quart, heat-resistant, non-metallic casserole
- 4
Heat, covered, in Microwave Oven 10 minutes
- 5
Heat, covered, in Microwave Oven an additional 5 minutes
- 6
Add carrot slices and heat, covered, in Microwave Oven 5 minutes longer
- 7
Remove chicken pieces from broth and set chicken aside until cool enough to handle
- 8
Reserve broth