From the Kitchen of: Sammie
Ingredients:
For 3 ½ Quart Crockery Pot:
3 lb. Chicken, cut up
½ c. Chicken bouillon broth
2 tsp. Salt
½ tsp. Pepper
½ tsp. Poultry seasoning
3 ribs Celery, cut in 1 inch pieces
3 sm. Carrots, cut into 1 inch pieces
¾ c. Milk
1 tsp. Parsley flakes
Directions:
Wash chicken pieces; cut away excess fat. Place raw chicken pieces in Crockery Pot with largest bony pieces on bottom. Add broth; sprinkle chicken with salt, pepper, poultry seasoning. Add celery and carrots on top. Cover. Cook 7 to 9 hours on low (3 1/2 to 4 on high).
Combine biscuit mix, milk, parsley flakes; stir until just moistened. Drop dumpling mixture by spoonfuls (about 8) over steaming chicken; cover, cook on high 30 minutes. (Do not remove the cover during the steaming of the dumplings.)
Serve immediately - when dumplings are at their best.
Makes 4 servings
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