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Welcome to Chef Brian's Chicken Recipes where you will find about 300 recipes using chicken as the main meat. Here is your Chicken Recipe;

CHICKEN AND DUMPLINGS


1 stewing chicken, cut into pieces
4 c. water
3 stalks celery with leaves, cut into chunks
1 carrot, peeled and sliced
1/2 c. onion, coarsely chopped
2 tsp. salt
1/4 tsp. pepper
1/3 c. flour
1 c. milk
2 tsp. parsley, minced
Biscuit dumplings (below)


Combine first seven ingredients in a large covered pot. Bring to a boil. Reduce to a simmer for 2 1/2 hours. Remove chicken to plate. Strain broth, measure and add enough water to make 3 cups liquid. Mix together flour and milk. Return broth to pan and bring to a boil. Stir in flour and milk mixture.
Cook until thickened, stirring constantly, and simmer 3 to 5 minutes. Return chicken pieces to gravy and cover. Prepare dumplings. Drop by spoonfuls into gently bubbling gravy. Cover pan and cook 20 to 25 minutes. Before serving, sprinkle with parsley.


--BISCUIT DUMPLINGS--


1/4 c. Crisco
2 c. self-rising flour
1/3 c. milk


Cut Crisco into flour then stir in milk. Drop by spoonfuls into broth. Cover and simmer for 20 minutes.

 

CHICKEN AND RICE ALMONDINE SQUASH


3 acorn squash, halved
1/2 c. almonds, natural sliced
1/4 c. margarine
2 tbsp. maple syrup
1 c. long grain rice
1 c. chicken broth
1/4 c. raisins
2 tsp. orange peel
2 chicken breasts, cubed
2 tbsp. margarine
Pepper
Garlic powder


Bake squash at 350 degrees for 45 minutes in 1" water. When squash is baked, brush with butter and syrup.
Bake 5 minutes more. Melt 2 tablespoons margarine in skillet and cook chicken slowly. Season with pepper and garlic powder.
Cook rice in chicken broth until done. Add raisins, almonds, orange peel and chicken to rice. Scoop into squash, using squash as a bowl. Serves 6.

 

CHICKEN AND DUMPLINGS, CHICKEN AND RICE ALMONDINE SQUASH

 

ENJOY!  ~ Chef Brian ~

 

 

 

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