CHICKEN AND DUMPLINGS (309)    RECIPE (114)

• CHICKEN, FROZEN, BROILER OR FRYER, READY TO COOK
  QUANTITY:   48
  ASSOCIATED NUTRIENT:   CHICKEN, MEAT&SKIN, ROASTED
  NUTRIENT AMOUNT IN LBS.:   32.16
• SHORTENING COMPOUND, GRIDDLE FRY, LIQUID
  QUANTITY:   .1875
• MARGARINE, SALTED, BULK
  QUANTITY:   .75
  ASSOCIATED NUTRIENT:   MARGARINE, REGULAR, HARD, SYBN
  NUTRIENT AMOUNT IN LBS.:   .75
• FLOUR, GENERAL PURPOSE
  QUANTITY:   .75
  ASSOCIATED NUTRIENT:   FLOUR, WHEAT, ALL PURPOSE OR FAMILY, ENR
  NUTRIENT AMOUNT IN LBS.:   .75
• STOCK, SOUP
  QUANTITY:   3
• SALT
  QUANTITY:   .25
  ASSOCIATED NUTRIENT:   SALT, TABLE
  NUTRIENT AMOUNT IN LBS.:   .25
• PEPPER, BLACK, GROUND
  QUANTITY:   .01563
  ASSOCIATED NUTRIENT:   PEPPER, BLACK
  NUTRIENT AMOUNT IN LBS.:   .01563
• BAKING POWDER, REG
  QUANTITY:   .0625
  ASSOCIATED NUTRIENT:   BAKING POWDER, NA AL SO4
  NUTRIENT AMOUNT IN LBS.:   .0625

1) SIMMER CHICKEN IN WATER FOR 3 1/2 HOURS OR UNTIL TENDER. REMOVE FROM
   STRIPS.
   DROP DUMPLINGS INTO A PAN OF BOILING SALTED STOCK. COOK UNTIL JUST
   TENDER. PLACE IN PAN WITH CHICKEN AND SAUCE FOR SERVICE.
   STOCK AND COOL. RETAIN STOCK. STRIP FOWL FROM BONES; CUT INTO 1 OZ.
   PIECES. SCALE INTO PANS.
2) COMBINE MARGARINE AND FIRST FLOUR ENTRY TO FORM ROUX. ADD FIRST STOCK
   ENTRY AND STIR CONSTANTLY UNTIL THICKENED. ADD SEASONINGS; MIX TO
   DISTRIBUTE. POUR OVER CHICKEN; HEAT IN OVEN PRIOR TO SERVICE.
3) TO MAKE DUMPLINGS: SIFT TOGETHER SECOND FLOUR ENTRY, BAKING POWDER,
   AND SECOND SALT ENTRY. ADD LIQUID INGREDIENTS AND MIX ONLY TO 
   DISTRIBUTE. ROLL DOUGH TO 1/2 INCH THICKNESS; CUT INTO 1 X 2 INCH