Country Chicken

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  Health Contents in Chicken

  For the freshest, most flavorful herbs around there's only one place to go: the country. This tasty feast features a wonderfully seasoned chicken patty smothered in a rich herb gravy, served with red potatoes, a medley of freshly picked vegetables, and finished off with a sweet cherry-blueberry dessert.
  

  Chicken soup is a soup made from chicken, simmered with various other ingredients. The classic chicken soup consists of a clear broth, often with pieces of chicken or vegetables; common additions are pasta (e.g., noodles, although almost any form can be used), dumplings, or grains such as rice and barley.

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  Health Contents in Chicken

  Chicken soup has also acquired the reputation of a folk remedy for colds and flus, and in many countries is considered a comfort food. Traditionally, American chicken soup was prepared using old hens too tough and stringy to be roasted or cooked for

  a short time. In modern times, these fowl are difficult to come by, and broiler chickens (young chickens suitable for broiling or roasting) are often used to make soup; soup hens or fowl are to be preferred when available. Chicken feet are a part of the chicken that is eaten in India, Korea, Malaysia, Trinidad and Tobago, Jamaica, South Africa, Peru, Mexico, Philippines, Middle East and Vietnam. Most of the edible tissue on the feet consists of skin and tendons, with no muscle. This gives the feet a distinct texture different from the rest of the chicken's meat. Its many small bones make it difficult to eat for some; these are often picked before serving. Being mostly skin, chicken feet are very gelatinous.

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  Taste of Country Chicken

  Chicken meat would become dry and tough if is boiled long enough to cook the dumplings and thicken the broth, the chicken or parts are removed from the broth before adding the dumplings. While the dumplings are cooking, the meat is separated from the bones.

  Dumplings: The dumplings are done and the broth seasoned and thickened, the chicken is returned to the broth. The dish is then ready to be served, but may be kept on low heat so as to not further cook the chicken. The name of the dish is sometimes printed on menus as "chicken n dumplings", "chicken 'n' dumplings", or "chicken-n-dumplings". "Dumplings" is sometimes spelled "dumplins" in this context. A variant known as "chicken and pastry" or simply "chicken pastry" features wide, flat noodles rolled from biscuit dough. Where such a distinction is made, it is sometimes considered a different dish from "chicken and dumplings", which is known for small balls of dough rather than flat strips