CHICKEN AND DUMPLINGS
5 chicken thighs, 2 carrots, chopped, 1 white onion, cut in quarters, 1 celery stalk, 1 bay leaf, 1/4 teaspoon poultry seasoning, 1/8 teaspoon dried rubbed sage, 1/4 teaspoon dried 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 plus 4 inches or 6 cups chicken both. 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,set aside.
Making the dumplings are easy peasy. 1 (16.3 oz.) can 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 15 minutes, cut in half, taste to make sure the biscuit is cooked. When cooked the biscuit will also look plump. If cooked, add 2 (12 oz.) cans of evaporated milk and 3 tablespoons of butter. Add the shredded chicken back into the pot, sprinkle dried and fresh parsley on top.