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STEW- CHICKEN AND DUMPLINGS Recipe

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This recipe for STEW- CHICKEN AND DUMPLINGS, by , is from BUZZARD'S BEST, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

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Contributor:  

Added: Sunday, March 8, 2009

Category:
Category:

Ingredients:  
Ingredients:  
6 Servings
1 whole chicken or your favorite pieces
4 stalks celery, cut in in slices
2 medium onions peeled and quartered
2 quarts chicken broth
2 tsp poultry seasoning
6 large carrots peeled and cut in 2 inch chunks
1 box of Bisquick, they really are the best dumplings, why do them from scratch?
3 cups frozen peas








Directions:
Directions:
Put chicken in a heavy oval roasting pan, add broth, poultry seasoning, onions and celery, bring to a boil. Turn down to medium heat, cover and cook for about 1 hour, until chicken starts to fall off the bone. Remove chicken from broth and add the carrots. Turn off the heat. Cool chicken, and remove meat from bones, cut into large bite sized pieces. Return broth to a slow boil and add chicken and accumulated juices.
Make dumplings as to package directions, and drop by tablespoons in broth, cover and simmer according to package directions. Turn dumplings over carefully half way through cooking. Test a dumpling, remove one from center of the pot, open the middle with a fork, it should not be doughy inside, but moist and uniform in color. While dumplings are cooking, cook peas until just tender, drain and keep warm. Adjust broth seasoning, spoon chicken stew and peas into large shallow pasta bowl, top with dumplings .

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Personal Notes:

 

 

 

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