Serves: 4
Total Calories: 539
1. Remove any excess fat from chicken. Place chicken, giblets (except liver), neck, celery, carrot, onion, parsley, salt, pepper and water in Dutch oven. Cover and heat to boiling reduce heat to low. Cook over low heat about 2 hours or until juice of chicken is no loner pink when centers of thickest pieces are cut.
2. Remove chicken and vegetables from Dutch oven. Skim 1/2 cup fat from broth reserve. Remove broth reserve 4 cups.
3. Heat reserved fat in Dutch oven over low heat. Stir in 1/2 cup of the baking mix. Cook, stirring constantly, until mixture is smooth and bubbly remove from heat.
4. Stir in reserved broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Return chicken and vegetables to Dutch oven heat until hot.
5. Mix remaining 2 cups baking mix and the milk until soft dough forms. Drop dough by spoonfuls onto hot chicken mixture (do not drop directly into liquid). Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.
1 SERVING: Calories 645 (Calories from Fat 260) Fat 29g (Saturated 8g) Cholesterol 130mg Sodium 1750mg Carbohydrates 51g (Dietary Fiber 2g) Protein 47g.
This Chicken and Dumplings recipe is from the Betty Crocker's Best-Loved Recipes Cookbook. Download this Cookbook today.
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