Serves: 4
Total Calories: 496

1 whole (about 2 1/2 pound) chicken
5 cups water
3 cups chicken broth
2 carrots coarsely chopped
1 medium yellow onion coarsely chopped
2 stalks celery coarsely chopped
1 clove garlic coarsely chopped
1 teaspoon salt
1 teaspoon black pepper
3/4 cup cooked Italian sweet sausage crumbled
1 to 1 3/4 pound Bread Bowl
DUMPLINGS
half the bread from the hollowed out bread bowl
1 1/4 teaspoons ground cinnamon
1 1/4 teaspoons dried rosemary
1 1/4 teaspoons dried dill

1. Place the chicken, water, broth, carrots, onion, celery, garlic, salt, and pepper in a large stockpot and bring to a boil. Reduce the heat to low, cover, and simmer 1 hour.

2. Remove the chicken from the pot and place on a large plate to cool. When cool enough to handle, remove the meat from the bones and return it to the pot of simmering broth along with the sausage.

3. To prepare the “dumplings,” squeeze chunks of the sourdough bread with your hands to form about 8 dumplings. Set aside.

4. In a small bowl, mix together the cinnamon, rosemary, and dill. Roll the dumplings in the spice mixture, gently pressing the spices into the bread.

5. Spoon the chicken mixture into the bread bowl, and add the dumplings just before serving.

Nutritional Facts:

Serves: 4
Total Calories: 496
Calories from Fat: 34

More Recipes from the The Sourdough Bread Bowl Cookbook Cookbook:
Lemon-Garlic Barbecued Lamb
Southwestern Shepherd's Pie
California-Stlye Barbecued Chicken Pizza Bowl
Chicken 'N' Sourdough Dumplings
Turkey Breast Putanesca
Shrimp With Saffron Cream Sauce
Poached Salmon With Mustard-Dill Sauce
Baked Muffuletta Dinner Sandwich
Chef John Kane's Dijon Mustard Chick Breast