2 - 3 pound broiler-fryer chicken 2 cups of water 6 Whole black peppercorns 2 Bay leaves 2 teaspoons of salt 3 medium carrots, peeled and sliced 6 tablespoons of flour 3/4 cup of cold water 1 teaspoon of dried rubbed sage 1 cup of Buttermilk biscuit mix 1/3 cup of milk 2 tablespoons of dried parsley flakes 4 ounces of button mushrooms, drained 10 ounces of frozen peas, thawed
Wash chicken and pat dry. Place chicken, the 2 cups water, peppercorns, bay leaves and salt in a deep, 2 1/2 to 3-quart, heat-resistant, non-metallic casserole. Heat, covered, in Microwave Oven 10 minutes. Stir. Heat, covered, in Microwave Oven an additional 5 minutes. Add carrot slices and heat, covered, in Microwave Oven 5 minutes longer. Remove chicken pieces from broth and set chicken aside until cool enough to handle. Reserve broth. Remove chicken from bone: and cut into bite-sized pieces. Discard bones, bay leaves and peppercorns. Skim any excess fat from chicken broth. Return chicken to casserole. In a small bowl combine flour, the 3/4 cup cold water and the sage until smooth. Gradually stir flour mixture into chicken mixture. Heat, covered, in Microwave Oven 5 minutes or until gravy is thickened and smooth. Stir occasionally. Prepare dumpling dough in a small bowl by combining biscuit mix, milk and parsley flakes; stir with a fork until just blended. Add mushrooms and peas to chicken and gravy mixture. Drop dumpling dough by spoonfuls onto hot chicken mixture to form 6 dumplings and heat, covered, in Microwave Oven 4 minutes. Uncover casserole and heat an additional 2 to 4 minutes or until dumplings are no longer doughy on the underside. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
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