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CHICKEN IN A SNOW STORM




Source of Recipe


thew web


Recipe Introduction


This is a modern adaptation of an old 1800's recipe.



List of Ingredients




Chicken:

1 chicken, cut in serving
pieces
2 cans chicken broth
2 cans water
1 chopped onion

Dumplings:
3 c. saltine crackers,
crumbled
1 c. scalded milk
2 tsp. melted butter
1 egg, well beaten
salt and pepper to taste
1/2 to 1 tsp. crumbled sage to
taste

Cracklings:
chicken skin and salt
1/2 c. chopped parsley for
garnish


Recipe



Remove skin and fat from chicken pieces and place
chicken in a large roasting pan, covering 2 burners. Add
broth, water and onion; simmer 30 minutes, covered. Mix
dumpling ingredients and form into marble-size balls. Drop
dumplings on top of chicken and simmer, covered, for 10 minutes. Remove chicken and dumplings from liquid and place in a large rimmed serving dish. Thicken broth with a mixture of flour and 1/2 cup water; simmer 3 minutes. Taste and adjust seasonings. Pour over chicken and garnish with chopped parsley.
While chicken is cooking, heat oven to 350 degrees. Lay
chicken skin out flat on a rimmed pan. Bake for 30 minutes.
Turn skin over and bake an additional 15 to 20 minutes. Remove with slotted spatula to paper towels. Cut or break into 1/2-inch pieces and sprinkle with salt. Serve cracklings in small side dish to be sprinkled over chicken and dumplings as the diner chooses.

Serves 4.