Chicken & Dumplings

CHICKEN STOCK

•  1 5 lb. stewing chicken
• 4 sprigs parsley
• 4 stalks of celery with leaves
• 2 carrots, peeled and sliced
• 1 small onion, cut up
• 2 tsp. salt
• 1/4 tsp. pepper
• 1 bay leaf

In dutch oven or large kettle, add enough water to chicken to cover. Add parsley sprigs, celery, carrot, onion, salt, pepper and bay leaf. Cover; bring to a boil and simmer 1.5 hours or until meat is tender.

DUMPLINGS (can also use Bisquick)

• 1 C. flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 C. milk
• 2 Tbsp. Crisco, melted
• 2 Tbsp. chopped parsley

Remove the chicken to serving dish. Have the broth boiling and drop batter from tbsp. into broth. Cover tightly, return to boil. Reduce heat (don’t lift cover); simmer 12 to 15 mins.

If broth hasn’t thickened you can make gravy by bringing broth to boil and adding 1/2 C. flour mixed with 1 C. cold water; gradually to broth; mix well. Cook and stir until thickened.

Recipe by Peggy