DOWN HOME CHICKEN AND DUMPLINGS
This is a recipe I've been perfecting to vibe with my renal diet needs, very low sodium and still very tasty! This down home dish is down right delicious!
Provided by Cynna
Categories Stew
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Place chicken in large pot and add water.
- Bring to a boil, then cover, reduce heat and let simmer for one hour.
- Remove chicken from pot and let cool slightly.
- Remove meat from bones, cutting meat into bite-sized pieces: set aside.
- Skim any excess foam and fat from the top of chicken stock.
- Bring stock back to a boil and add pepper, garlic, onion powder, sprigs of thyme, and sage leaves.
- Combine dry ingredients and then cut in shortening until mixture resembles course meal.
- Add buttermilk, stirring with fork until dry ingredients are moistened.
- Turn out dough onto well-floured surface and knead lightly four or five times.
- Flatten dough to half inch thickness.
- Pinch off dough in 1 1/2 inch pieces and drop into boiling stock.
- Reduce heat to medium-low and cook 8-10 minutes or to desired consistency.
- Stir in chicken and enjoy.
Nutrition Facts : Calories 369.9, Fat 19.9, SaturatedFat 5.5, Cholesterol 67.8, Sodium 171.3, Carbohydrate 26.5, Fiber 1.1, Sugar 1.5, Protein 19.9
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