Chicken and Dumplings

3-3.5 lb chicken, cut up
4 celery stalk tops
1 medium carrot, sliced
1 small onion, sliced
2 sprigs parsley, chopped
1 tsp salt
1/8 tsp pepper
5 cups water
2 1/2 cups bisquick
2/3 cups milk

1. Remove any excess fat from chicken. Place chicken, giblets
(except liver) neck, celery, carrot, onion, parsley, salt, pepper and water in Dutch oven. Cover and heat to boiling. Reduce heat to low. Cook over low heat about 2 hours or until juice of chicken is no longer pink when centers of thicker pieces are cut.

2. Remove chicken and veggies from Dutch oven. Skim 1/2 cup fat from broth; reserve. Remove broth; reserve 4 cups

3. Heat reserved fat in Dutch oven over low heat. Stir in 1/2 cup of the baking mix. Cook, stirring constantly until mixture is smooth and bubbly; remove from heat.

4 Stir in reserved broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Return chicken and veggies to Dutch oven. Heat until hot.

5. Mix remaining 2 cups baking mix and the milk until soft dough forms. Drop dough by spoonfuls onto hot chicken mixture. (do not drop directly into liquid) Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.

Comments

Gingers Mom said…
It's really not that hard. It just sounds labor intensive. And SO worth it.
6:18 PM
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