| Chicken And Dumplings 3
1 Whole chicken
1 cup of celery, chopped
1 cup of carrot, chopped
1 Onion, chopped
2 cloves Garlic, chopped
2 Bay leaves
1 teaspoon of sage
Salt and pepper, to taste
1 cup of carrot, sliced
1 Onion, chopped
8 ounces of mushroom, sliced
2 cans of Biscuits, lowfat; cut in pieces |
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Place washed chicken in a stockpot (after removing giblets). Add water to cover. Add chopped celery, carrots, onion and garlic along with spices. Bring to a boil. Lower heat and simmer approximately one hour or until chicken is done. Remove chicken from stock and set aside to cool. Strain stock through cheesecloth to remove vegetables and spice residue. (Discard vegetables.) Defat stock. When chicken is cool enough to handle, remove skin, bones and all visible fat. Tear into bite sized chunks. Return stock to stockpot and bring to the boil. Add sliced vegetables and reduce heat. Simmer approximately 10 minutes. With slotted spoon, remove vegetables from pot and reserve. Return stock to a boil. When liquid is boiling, drop in dumplings. Stir to keep them from sticking. Cook approximately 10 minutes. Return vegetables and chicken to pot. Stir and allow to heat through. Serve hot. Posted to bbq-digest by Kit Anderson <kitridge@bigfoot.com> on Jun 24, 1999
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