*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Poultry
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       lb           Chicken fryers
    3                    Parsley sprigs
    3                    Dill weed sprigs
    3                    Carrots -- sliced
    2                    Yellow onions -- quartered
    2                    Parsnips -- * sliced
    2       tb           Fresh parsley -- chopped
      1/2   ts           Black pepper
   ~-- Dumplings: ---- 1 1/2 cups flour 1/2 teaspoon
   poultry seasoning -- or sage 1/3 cup fresh parsley 1/2
   teaspoon black pepper 1 large egg -- beaten 1/2  cup
   :        milk 1/4 teaspoon salt -- optional
   * The use of sliced parsnips is optional.
   1. Tie parsley and dill springs with thread. Cut the
   chicken into serving-sized pieces. Put the chicken and
   its giblets, discarding the liver, into very large
   heavy pot. Add the carrots, onions, parsnips (if
   using), pepper, chopped parsley or dill and the tied
   sprigs. Add enough water to cover all ingredients.
   Bring to a boil, then reduce heat and simmer for 45-60
   minutes or until chicken is tender. Skim off the fat
   and foam as it rises to surface. 2. When the chicken
   is done, remove and discard the parsley and dill
   sprigs. Using a slotted spoon, place the chicken and
   vegetables into a bowl and keep warm in an oven that
   has been slightly heated then heat turned off. 3.
   DUMPLINGS: Place the flour into a large bowl. In
   another bowl, blend together the beaten egg, 1/3 cup
   chopped parsley, poultry or dried sage, pepper and
   milk. Mix well and refrigerate batter until ready to
   use. 4. Bring the broth to a boil and lower heat to
   keep at a slow boil. Drop the batter by rounded
   teaspoons into the broth. COVER tightly and simmer for
   15 minutes. Do not remove lid during this time. 5.
   Remove dumplings with slotted spoon and add them to
   the chicken and vegetables. Spoon some of the broth
   over all and garnish with chopped parsley if desired.
   Serve immediately with the broth placed into cups for
   each serving.
   Recipe By     : Jo Anne Merrill
   From: Marlin <jib@clam.Rutgers.Edu>   Date: Sat, 18
   Feb 95 18:23:51 Est
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