ingredients:
1 whole chicken, cut up and skin on
3 cloves garlic
2 stalks celery
1 small onion
6 C. water
Directions:
In a large pot, place the chicken, onion, celery and garlic. Pour in the water and cover. Cook over medium heat for 2 hours. This makes the broth and cooks the chicken.
3 C. Bisquick
milk
In a mixing bowl, dump in the bisquick and then add enough milk to form a stiff dough, a little stiffer than you would for drop biscuits. Set aside
1 tsp. each salt and pepper (taste to see if you might need more)
1/2 C. milk
4 T. butter
Remove chicken from broth and let cool. Debone, shred and set aside. Strain the broth and return to the pot and bring up to a boil adding in the butter, milk, salt and pepper. Once at a boil, reduce the heat to medium and start dropping in your dumplings using two spoons. Gently stir the dumplings and let cook for 10 minutes. Your broth will also begin to thicken. Add in the shredded chicken and stir together. Serve with a hot pawn of cornbread.
recipe from Jane't page