For all you who wanted to see what Deb's wonderful chicken and dumplings tasted like see the recipe below:
4 pounds chicken
2 large onions chopped
2 ribs celery chopped
1 cup carrots chopped
4 bay leaves
8 garlic cloves smashed
1/2 t thyme
4 quarts water
salt & pepper to taste
dash of cayenne or hot sauce
Combine all of the above ingredients and simmer for about 2 hours.
Remove chicken from stock and cool.
Strain the broth and reserve vegetables.
Mash vegetables keeping 1 cup and setting the rest aside.
Debone and chop cooled chicken and return to strained broth.
Skim any fat that may have risen to the top of broth and discard.
Disolve 3 tablespoons corn starch in 3/4 cup of mik or cream.
Bring broth to a boil and wisk corn starch mixture into broth.
Reduce heat to a simmer.
Dumplings:
2 cups Bisquick
1 cup mashed vegetables
3 T chopped parsley
Combine above and drop by spoonfuls into simmering broth.
Cook uncovered on low heat for 10 minutes, then cover and cook
on low heat for another 10 minutes.
2nd round
