Western Baked Chicken Recipe

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Ingredients:

Serving

1 whole chicken
1/2 cup chopped celery
1/4 cup grated carrots
1/2 cup chopped onion
1/4 cup chopped green bell peppers
1/4 cup chopped red bell peppers
7 cups chicken stock
1 tbsp dried parsley
1/4 tsp black pepper
1/4 tsp garlic powder
1 tsp chicken base
2 drops egg coloring (optional)
cornstarch
2 eggs
1/4 tsp chicken base
1 tsp dried parsley
2 drops egg coloring (optional)
1 cup water
4 cups all-purpose baking mix
1 1/2 to 2 cups chicken gravy

Directions:

Simmer the chicken in water until meat begins to fall from the bones, about 1 hour. Remove chicken from water to cool. Chill the water. Grease will come to the top. Remove grease and retain chicken stock.
Remove the meat from the chicken and chop, discard bones and skin. Place all the vegetables in a large pot or Dutch oven. Cover with water, bring to a boil, reduce heat and simmer until tender, about 15 minutes. Drain off the water. Add chicken stock, parsley, chopped chicken, pepper, garlic powder, chicken base, and egg color.
Mix a few tablespoons of cornstarch with an equal amount of water. Add, little by little, to the pot until the mixture is thickened to the desired consistency. Note: cornstarch doesn't come to its full thickening power until it comes to a boil.
Dumplins: Preheat the oven to 350 degrees F. Place eggs, chicken base, parsley, and egg coloring in mixing bowl. Whisk with a fork until well mixed. Add water and baking mix. Mix on low speed for 3 minutes using a dough hook or paddle. Put 1 1/2 cups of gravy in a large baking pan, drop dumplings in the gravy using a tablespoon or 2-ounce scoop. Dip scoop in oil often to prevent sticking. Cover with foil and bake for 30 minutes. Dumplings are done when they spring back the touch. Dumplings will not be brown.
Serve Hot!
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2819.61 Kcal (11805 kJ)
Calories from fat	2316.28 Kcal
		% Daily Value*
Total Fat	257.36g	396%
Cholesterol	342.88mg	114%
Sodium	3746.41mg	156%
Potassium	1352.3mg	29%
Total Carbs	61.53g	21%
Sugars	11.04g	44%
Dietary Fiber	1.35g	5%
Protein	70.15g	140%
Vitamin C	35mg	58%
Vitamin A	0.7mg	22%
Iron	13.9mg	77%
Calcium	172.8mg	17%

Amount Per 100 g
Calories	255.51 Kcal (1070 kJ)
Calories from fat	209.9 Kcal
		% Daily Value*
Total Fat	23.32g	396%
Cholesterol	31.07mg	114%
Sodium	339.5mg	156%
Potassium	122.55mg	29%
Total Carbs	5.58g	21%
Sugars	1g	44%
Dietary Fiber	0.12g	5%
Protein	6.36g	140%
Vitamin C	3.2mg	58%
Vitamin A	0.1mg	22%
Iron	1.3mg	77%
Calcium	15.7mg	17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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