br>Add the chicken, 1 teaspoon of
Cover chicken with water and add bay leaf, onion, garlic, salt and pepper and bouillon.
Cook until chicken falls off bone. Remove chicken from broth.
Remove chicken from bone.
Bring broth back to boil and then add dumplings.
Cut the shortening into dry ingredients.
Add enough hot broth to make a stiff dough.
Roll dough out on well floured board to 1/8-inch thickness.
Cut into 1-inch strips and cut into 4-inch pieces.
Drop one at a time into hot broth.
Cook until tender, 15 minutes.
Add boned chicken to dumplings.
nto a ziploc bag. Cut chicken into pieces and dump into
rge pot.
Add the chicken, 1tsp. salt, onion,
f the rotisserie chicken. You could use leftover chicken or anything else
>2. Cover, and cook for 5 to 6 hours on
Chicken Stock:.
Wash chicken well.
Place in large
Heat first 7 ingredients to boil in large pot. Let simmer for 15 to 20 minutes. Add potatoes, diced and peeled. After chicken has cooked 20 minutes, pull chicken from pot. Set aside to cool. Add vegetables except broccoli. Cut chicken into bite size pieces and return to pot. Mix Dumplings. Recipe follows. Add broccoli, cut in small pieces. Broccoli added last to maintain fresh look. Add Dumplings.
Place chopped onion, celery and carrots in large stock pot. Add cut up chicken and bouillon cubes.
Cover with water.
Cook until chicken falls off the bone.
Remove bones.
Bring broth to boil and add the Bisquick dumplings.
Cover and cook for about 10 minutes.
(Note:
This recipe calls for grated carrots, but we like them better sliced or chopped.)
Serves 6.
Cut chicken into serving pieces and place
er moderate heat until the chicken legs are cooked through,
se my gumbo pot. This recipe makes exactly 5 quarts and
Place the chicken, leek, celery, carrot, lemon juice,
Heat broth.
Thicken broth as
thin
gravy.
Mix flour, baking powder and salt.
Add milk as
for drop biscuits.
Drop onto boiling broth.
Put lid on.
Cook about 10 to 15 minutes.
Boil chicken in enough water to cover
Wash and pat dry chicken.
Place the chicken in a large pot
Prepare Creamettes dumplings according to package directions. Drain and chill in cold water for 5 minutes.
Boil chicken in water until tender, about 1 1/2 hours.
Reserve 2 cups chicken broth. Remove chicken from bones in large pieces.
Saute onion and green pepper in butter until tender.
Combine chicken, reserved broth, onion, green pepper, soup, salt and pepper.
Drain dumplings and add to chicken mixture.
Pour into two 2-quart casseroles.
Bake at 350\u00b0 for 30 minutes.
Garnish with paprika.
Serves 12.
Wrap in plastic and refrigerate for 2 hours or overnight.
kin and bones from rotisserie chicken and tear meat into pieces
Cook chicken (pressure cooker is best) until