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Homemade Chicken Stock and Dumplings
by Bobbi Russell
serves: 4
  Flavorful chicken stock with easy home-made dumplings.

Use the leftover bones from Blasted Chicken or a store-bought rotisserie chicken.
Ingredients:
  1   chicken carcass
  5 cups   water
  1   onion, chopped
  2 stalks   celery, chopped
  2   carrots, chopped
  1 tsp   salt
  1/2 tsp   pepper
  1 tsp   poultry seasoning or thyme
  2/3 cup   baking mix (i.e. bisquik)
  3 Tbsp   milk
Directions:
  Place the chicken carcass in a soup pot. Pour in water to almost cover. Add vegetables and bring to a gentle simmer for 1 hour. Do not boil or you will have a cloudy stock. Remove chicken to a bowl to cool. Remove vegetables if you want or leave them in. Taste for seasoning and add salt, pepper and spices if needed. Bring liquid to a gentle boil. Remove any meat from the bones and put back in pot, discard bones. Mix baking mix with milk and drop 4 large or 8 small dumplings onto boiling stock. Reduce heat and cover. Cook about 15 minutes, or until dumplings are cooked through and fluffy and stock is thickened a bit.