Paula Deen LMRO01A Instruction Manual & Recipes page 19

Ingredients
4-­‐quarts w ater
1 ( 10 ¾ -­‐ounce) c an c ondensed c ream o f c elery o r c ream o f
chicken s oup
1 t easpoon P aula D een's H ouse S easoning*
2 c hicken b ouillon c ubes
2 b ay l eaves
1 l arge o nion, c hopped
3 r ibs c elery, c hopped
4-­‐5-­‐pound c hicken
2 c ups a ll-­‐purpose fl our, m ixed w ith 1 t easpoon s alt
3/4 c up i ce w ater
2 t ablespoons c ornstarch, ( opAonal)
*Sold S eparately
PreparaLon
Chicken:
1. Cut u p c hicken, b ut d o n ot r emove s kin, s kin a nd b ones c an
be r emoved l ater. P lace c hicken, c elery, o nion, b ay l eaves,
bouillon a nd H ouse S easoning i nto r oaster.
2. Set t emperature f or 3 75°F d egrees a nd b ring t o a b oil.
Reduce t o 3 00°F d egrees c over a nd c ook f or 3 0 t o 4 5
minutes, u nAl m eat b egins t o f all o ff t he b ones.
3. Remove s kin a nd b ones a t t his p oint, a long w ith b ay l eaves.
Return c hicken t o p an a nd i ncrease t o 3 75°F d egrees.
4. Prepare d umplings a nd s et t hem a side f or a f ew m inutes.
5. Add c ream s oup t o c hicken a nd c onAnue t o b oil. I f d esired,
you c an t hicken t he s tock a l iEle b y m ixing 2 t ablespoons
cornstarch w ith 1 /4 c up o f w ater a nd a dding i t t o t he s tock.
CHICKEN & D UMPLINGS
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