CHICKEN AND DUMPLINGS

CHICKEN AND DUMPLINGS

5 chicken thighs, 2 carrots, 1 white onion, 1 celery stalk, 1 bay leaf, 1/4 teaspoon sage, 1/4 teaspoon thyme, 1 teaspoon chicken soup starter bullion, 1/4 teaspoon cracked black pepper.  Get out a heavy pot.  Add the chicken, onion, leave the skin on, celery break in half, carrots, bay leaf, sage, thyme, bouillon, and black pepper. Cover the chicken with water.  Bring to a rapid boil, reduce to a simmer, cook without a lid for 45-60 minutes, or until the chicken is tender and starting to fall off the bone.  Remove from the heat, strain.  Return the broth to the pot.  Discard the vegetables.  Remove the skin and bones from the chicken.  Taste, add dry seasoning if needed, shred the chicken and set aside.

Making the dumplings are easy peasy.  1 (16.3 oz.) can (8 biscuits) fluffy buttermilk biscuit.  Get out the cutting board add about 1/4 cup of flour to the board, add the biscuits to the board cut the biscuits into quarters.  Dust both sides of the biscuits in the flour.

Bring the broth to a rapid boil.  Add the biscuits put a lid on the pot reduce the heat to a simmer cook for 12-15 minutes.  Remove one biscuit after the 15 minutes cut in half to make sure it is cooked.  If cooked, add 2 (12 oz.) cans evaporated milk and 3 tablespoons of butter.  Add the chicken shake the pot sprinkle dried parsley on top.

 

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