CHICKEN AND DUMPLINGS (309) RECIPE (114)

Name	Value
NAME	CHICKEN AND DUMPLINGS
INGREDIENT	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
PRINT RECIPE	YES
COST/PORTION	.021
PRE-PREP STATE	SCRATCH
NUMBER OF PORTIONS	100
DIRECTIONS	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
PORTION SIZE	3-OZ CKD
PREPARATION TIME	4 1/4 HR
EQUIPMENT
SERVING UTENSIL	SRV. SPOON
DEFAULT CATEGORY	ENTREE I
SYNONYM	E-214