Serves: 4
1. Remove excess fat from chicken. Place chicken, giblets (except liver), neck, celery, carrot, onion, parsley, salt, pepper and water in 4-quart Dutch oven. Cover and heat to boiling reduce heat. Simmer about 2 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut.
2. Remove chicken and vegetables from Dutch oven. Discard giblets and neck. Skim 1/2 cup fat from broth reserve. Transfer broth to large bowl reserve 4 cups.
3. Heat reserved fat in Dutch oven over low heat. Stir in 1/2 cup of the Bisquick. Cook, stirring constantly, until mixture is smooth and bubbly remove from heat.
4. Stir in reserved broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add chicken and vegetables to Dutch oven reduce heat to low heat until hot.
5. Mix remaining 2 cups Bisquick and the milk until soft dough forms. Drop dough by spoonfuls onto hot chicken mixture (do not drop directly into liquid). Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.
NUTRITION FACTS: 1 Serving: Calories 635 (Calories from Fat 280) Fat 31g (Saturated 9g) Cholesterol 130mg Sodium 1,820mg Carbohydrate 51g (Dietary Fiber 2g) Protein 47g % DAILY VALUE: Vitamin A 32% Vitamin C 4% Calcium 22% Iron 24% DIET EXCHANGES: 3 Starch 5 Medium-Fat Meat 1 Vegetable
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Chicken and Dumplings recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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