Thursday, July 10, 2008

Chicken and Dumplings

This was by far my favorite meal that my Grandma Irene would make and I would request it whenever she came into town!

Take a 5-6 lb Stewing chicken, cut it up or use cut up frying pieces. Put in a large pot or Dutch Oven & cover with water.
Add in:
2 chicken bullion cubes,
1 onion cut in small wedges,
touch of parsley, salt, pepper, garlic.

Bring to boil and simmer for 2 ½ - 3 hours, or until tender. When chicken is falling off bones strain out chicken and remove bones. Strain out veggies too and keep chicken and veggies warm. Prepare dumplings according to Bisquick box. Drop by spoonfuls into hot remaining liquid in pot. Reduce heat and cook dumplings 10 minutes with the lid off and ten minutes with the lid on. Spoon off dumplings and serve with chicken and veggies. Spoon out sauce left after dumplings and season with salt and pepper to make a gravy (it should be thick enough from the dumplings).

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