| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry, Bread |
6 |
Servings |
INGREDIENTS
| 1 |
|
Whole chicken |
| 1 |
c |
Celery; chopped |
| 1 |
c |
Carrot; chopped |
| 1 |
|
Onion; chopped |
| 2 |
cl |
Garlic; chopped |
| 2 |
|
Bay leaves |
| 1 |
ts |
Sage |
|
|
Salt and pepper; to taste |
| 1 |
c |
Carrot; sliced |
| 1 |
|
Onion; chopped |
| 8 |
oz |
Mushroom; sliced |
| 2 |
cn |
Biscuits, lowfat; cut in half |
INSTRUCTIONS
Place washed chicken in a stockpot (after removing giblets). Add
water to cover. Add chopped celery, carrots, onion and garlic along
with spices. Bring to a boil. Lower heat and simmer approximately one
hour or until chicken is done. Remove chicken from stock and set
aside to cool. Strain stock through cheesecloth to remove vegetables
and spice residue. (Discard vegetables.) Defat stock. When chicken is
cool enough to handle, remove skin, bones and all visible fat. Tear
into bite sized chunks. Return stock to stockpot and bring to the
boil. Add sliced vegetables and reduce heat. Simmer approximately 10
minutes. With slotted spoon, remove vegetables from pot and reserve.
Return stock to a boil. When liquid is boiling, drop in dumplings.
Stir to keep them from sticking. Cook approximately 10 minutes.
Return vegetables and chicken to pot. Stir and allow to heat through.
Serve hot.
Posted to bbq-digest by Kit Anderson <kitridge@bigfoot.com> on Jun
24, 1999
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