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Ingredients Jump to Instructions ↓

  1. 1 broiler/fryer chicken (2-1/2 to 3 pounds), cut up

  2. 3 cups water

  3. 1 cup chopped onion

  4. 4 celery ribs, sliced

  5. 3 medium carrots, sliced

  6. 1 teaspoon celery seed

  7. 2 teaspoons rubbed sage, divided

  8. 1/4 teaspoon pepper

  9. 3 cups biscuit/baking mix

  10. 3/4 cup plus 2 tablespoons milk

  11. 1 tablespoon minced fresh parsley

Instructions Jump to Ingredients ↑

  1. Place chicken and water in a Dutch oven. Bring to a boil. Reduce heat; cover and cook until chicken is tender, about 30 minutes.

  2. Remove chicken from kettle; bone and cube. Return chicken to kettle along with onion, celery, carrots, celery seed, 1 teaspoon sage and pepper. Cover and simmer for 45-60 minutes or until the vegetables are tender.

  3. For dumplings, combine biscuit mix, milk, parsley and remaining sage to form a stiff batter. Drop by tablespoonfuls into the simmering chicken mixture. Cover and simmer for 15 minutes. Serve immediately. Yield: 8 servings.

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