*Ingredients
°1 whole cut chicken (1.5 to 1.75 kg [3 to 3.5 lb])
°2 medium celery stalks (with leaves), chopped (about 250 ml [1 cup])
°1 medium carrot, sliced (125 ml [1/2 cup])
°1 small onion, sliced
°30 ml (2 tbsp) fresh chopped parsley or 10 ml (2 tsp) parsley flakes
°5 ml (1 tsp) salt
°0.5 ml (1/8 tsp) pepper
°1.25 L (5 cups) of water
°650 ml (2 1/2 cups) Original Bisquick™ mix
°150 ml (2/3 cup) milk
*Steps
1
Trim and discard excess fat from chicken. In a 1.9 L (4 qt) Dutch oven, place the chicken, giblets (but discard the liver) and neck. Add celery, carrots, onion, parsley, salt, pepper and water. Covering; heat until boil; reduce heat. Simmer for about 2 hours or until the juices from the chicken run clear when the meat is cut through the bone in the thickest part (at least 75°C [165°F ]).
2
Removing chicken & vegetables from pot. Discard the giblets and neck. Skim 125 ml (1/2 cup) of fat from broth; Reserve. Transfer broth to a large bowl; reserve 4 cups (1 L) broth (reserve remaining broth for another use).
3
In a Dutch oven, heat the 125 ml (1/2 cup) reserved fat over low heat. Stir in 125 ml (1/2 cup) of the Bisquick™ mixture. Cook and mix until the mixture is homogeneous and bubbles; remove from fire. Stir in the liter (4 cups) reserved broth. Bring to a boil, stirring constantly. Cook and mix for 1 minute. Add chicken and vegetables; continue cooking over low heat. Bake for about 20 minutes or until hot.
4
In a medium bowl, mix the remaining 500 ml (2 cups) of the Bisquick™ mix and the milk with a wire whisk or fork until a soft dough forms. Drop spoonfuls of batter onto hot chicken mixture (do not drop directly into liquid). Cooking uncovered over low heat for 10 min. Cover and cook for another 10 minutes.
Enjoy !
