Chicken & Dumplings Via Bc

Name: Chicken & Dumplings Via Bc
Ingredients: 1 whole chicken may use cut up 3-3.5 lbs; 2 celery stalks medium, with leaves cut up, about 1 cup; 1 carrot medium, sliced, 1/2 cup; 1 onion small, sliced; 2 tablespoons fresh parsley chopped, or 2 tsp parsley flakes; 1 teaspoon salt; 1/8 teaspoon pepper; 5 cups water; 2 1/2 cups Bisquick(R) mix original; 2/3 cup milk

10 ingredients

4 steps

Ingredients

1 whole chicken may use cut up 3-3.5 lbs
2 celery stalks medium, with leaves cut up, about 1 cup
1 carrot medium, sliced, 1/2 cup
1 onion small, sliced
2 tablespoons fresh parsley chopped, or 2 tsp parsley flakes
1 teaspoon salt
1/8 teaspoon pepper
5 cups water
2 1/2 cups Bisquick(R) mix original
2/3 cup milk

Directions

1

Discard chicken accessory pieces (neck, gizzards, etc) Cook chicken & veggies with parsley, salt & pepper in water per pressure cooker instructions.
2

Remove chicken and veggies from pot. Place chicken on platter for deboning & place veggies in large bowl. Skim 1/2 c fat from broth, reserve. Transfer remaining broth (at least 4 c) to veggie bowl. Debone chicken & remove excess fat.
3

In large pot, heat reserved 1/2 c fat over low heat. Stir in 1/2 c of the Bisquick mix. Cook & stir until smooth and bubbly, remove from heat. Stir in reserved broth (4 cups). Heat to boiling, stirring constantly. Boil & stir 1 min. Add chicken and veggies; reduce heat to low. Heat for about 20 mins or until hot.
4

In previous veggie/broth bowl stir in remaining 2 c Bisquick mix and the milk with a wire whisk or fork until soft dough forms. Drop by spoonfuls onto hot chicken mixture at top of pot. (Do not drop directly into liquid) Cook uncovered over low heat 10mins. Cover and cook 10mins longer.