BISQUICK CHICKEN W DUMPLINGS

BISQUICK CHICKEN W DUMPLINGS image

Yield 4 Peole

Number Of Ingredients 13

Previous Next

Ingredients
1 cut-up whole chicken or 4 chicken breasts (3 to 3 1/2 Ib)
2 medium stalks celery (with leaves), cut up (about 1 cup)
1 medium carrot, sliced (1/2 cup)
1 small onion, sliced
2 tablespoons chopped fresh parsley or 2 teaspoons parsley flakes
1 teaspoon salt
1/8 teaspoon pepper
5 cups water
2 cups Original Bisquick mix
2/3 cup milk plus enough to mix w cornstarch
1 tbsp cornstarch.
1 packet sazon goya

Steps:

1. Remove and discard excess fat from chicken. In 4-quart Dutch oven, place chicken, giblets (except discard liver), neck, celery, carrot, onion, parsley, salt, pepper and water. Cover and heat to boiling; reduce heat. Simmer about 45 min or until juice of chicken is clear when thickest part is cut to bone (170°F for breasts; 180°F for thighs and legs). 2. Remove chicken and vegetables from Dutch oven. Discard giblets and neck. Remove meat from bones. Transfer broth to large bowl; reserve 4 cups (reserve remaining broth for another use). ;make cornstarch thickener w cornstarch & cold milk 3. in pot Stir in reserved 4 cups broth. Heat to boiling, Add chicken and vegetables; then cornstarch mixture & sazon goya reduce heat to low. 4. In medium bowl, stir remaining 2 cups Bisquick mix and the milk with wire whisk or fork until soft dough forms. Drop dough by spoonfuls onto hot chicken mixture. Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer. High Altitude (3500-6500 ft): Cook dumplings uncovered over low heat 12 minutes. Cover and cook 12 minutes longer. Nutrition 1 Serving: Calories 680 (Calories from