Pan Roasted Amish Chicken with Dumplings
Ingredients (10 servings)
| Amount | Measure | Name |
|---|---|---|
| 2.80 | whole | Roasting chicken trussed |
| 0.40 | cup | Butter softened |
| 0.20 | cup | Thyme fresh |
| Kosher salt & coarse pepper to season | ||
| 0.40 | lb | Onions, pearl cleaned |
| 0.40 | lb | Celery cut into 1/2" cubes |
| 0.40 | lb | Carrots cut into 1/2" cubes |
| 0.40 | lb | Turnips cut into 1/2" cubes |
| 0.40 | lb | Mushrooms, domestic cleaned |
| 0.20 | gal | Water |
| 0.80 | tbsp | Knorr Ultimate Roasted Chicken Base 6 x 1 Lb |
| 0.20 | cup | Parsley chopped |
Preparation
Preheat oven to 375°F.
1. Rub the chicken thoroughly with butter, season with thyme, salt and pepper.
2. In a large roasting pan arrange the vegetables in an even layer, place the chickens atop the vegetable mixture.
3. Roast for 30 minutes, stir the vegetables, continue roasting until the chickens are done and juices run clear. Remove the chickens from the pan and let rest in a warm place until service.
4. Remove the pan from the oven and drain off the fat, reserve the fat. Return the pan to the stovetop over medium heat, add the water to the pan and scrape the flavorful bits from the bottom of the pan. Add the chicken base, taste and adjust seasoning. Let the vegetables simmer for 15 minutes to marry flavors and ensure complete cooking. Degrease, add parsley, and hold warm for service.
5. In a saute pan, heat the reserved fat and saute European style noodles/dumplings for service.
To Plate: Place a small nest of European style noodles/dumplings on the warmed serving plate, top with a carved quarter chicken portion, portion vegetables and broth over the top of the chicken and noodles/dumplings. Serve with homebaked bread...
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 897 Calories; 67g Fat (68.1% calories from fat); 65g Protein; 5g Carbohydrate; 2g Dietary Fiber; 293mg Cholesterol; 406mg Sodium. Exchanges: 0 Grain(Starch); 9 Lean Meat; 1 Vegetable; 8 Fat.
