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Instructions |
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Salt and place chicken and 2 or 3 cups broth in dutch oven or large pot on top of stove. You need a wide pot not a deep one. Bring to boil, cover and turn down heat to simmer for 2 or 3 hours until chicken can be pulled apart with fork. Keep plenty of liquid in the pot until chicken is done.
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Mix bisquick, parsley (optional) and milk. Drop bisquit mix by teaspoons into pot on top of chicken and bones. Try not to let the dumplins fall into the broth. Place top back on pot and cook at medium heat for about 12 minutes until the bread is done.
Remove dumplins' one at a time and place in large bowl.
Remove chicken and bones with large spoon and place separate large bowl and allow to cool.
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Wisk together gravy mix and 2 cups water... add back to your pot that should have two cups of broth still in it. Add carrot and peas (optional) Allow to cook for a few minutes and sit until the chicken has cooled to the touch. Taste for salt and add if you need it now.
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Bone the chicken and add chicken and dumplins' back to the gravy. Fold the gravy over the chicken and dumplins just to cover. Do not stir as you will smash your dumplins.
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Originally Submitted
5/2/2010
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