Ingredients Jump to Instructions ↓

  1. 4 pound whole chicken

  2. 2 each carrots, scrubbed and halved

  3. 1 each onion, peeled and halved

  4. 1 each celery rib, cut in thirds

  5. 5 each peppercorns

  6. 1 each bay leaf

  7. 1 water

  8. 3 tablespoon vegetable oil

  9. 1 each onion, chopped

  10. 2 each carrots, peeled and sliced

  11. 1 each celery rib, sliced

  12. 2 each potatoes, peeled and chopped

  13. 4 tablespoon flour

  14. 1/4 cup parsley, chopped

  15. 1 salt and pepper

  16. 1 to 1 1/2 hours. When meat is falling off the bone, remove the chicken from the pot and set aside to cool. Strain and reserve to remove vegetables and reserve stock. When chicken is cool, remove all meat from the bones and shred. In a large heavy pot, heat oil over medium high heat. Stir in onion and cook for 1 minute. Stir in carrots, celery and potatoes and toss to coat. Cook vegetables for 3 minutes. Stir in flour and cook for 2 minutes. Add reserved stock and stir until it thickens. Add an additional cup of water if more liquid is needed. Simmer for 30 minutes or until vegetables are tender. Stir in chicken and parsley and season with salt and pepper. Add dumplings. Dumplings: Mix

  17. 2 cups Bisquick and 2/3 cup milk until soft dough forms. Drop dough by spoonfuls onto stew (do not drop directly into liquid). Cook uncovered over low heat

  18. 10 minutes. Cover and cook

  19. 10 minutes longer.


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