Chicken and Dumplings AND Chicken Stock

I need to post this recipe real quick before it gets too hot to even think about this kind of meal! I was just craving some chicken and dumplings so here's what I did. It turned out really great and I even have a couple friends to vouch for it. Don't be afraid of the canned biscuits which you'll use as "dumplings". It's super yummy and you don't have to deal with flour at all.

I have to say that usually I don't make my own stock....but I've decided that I will from now on because it is SO good. You just can't buy this quality in a box or can. (I included the stock recipe at the end of the post.)

Chicken and Dumplings:
1 3-5 lb chicken (yielding at least 4 cups shredded chicken)
1 Tb olive oil
1 onion, minced
3 carrots, diced
3 celery stalks, diced
4 garlic cloves
1 c. frozen peas
2 tsp dried parsley (or 3 Tb fresh parsley)
4-5 cups cooked chicken
8-10 c. chicken stock
1 can cream of chicken soup
pepper to taste
2 cans refrigerator biscuits
1 Tb cornstarch

Boil your whole chicken 30 mins or until cooked through. Pull all of the chicken off and set aside and save the carcass for making stock. In a soup pot heat the olive oil and saute the onion, carrots and celery until they begin to soften--about five minutes. Toss in the chopped garlic and cook another minute. Add in parsley, pepper, chicken, stock, chicken soup. Mix well and bring to a bubble. Taste the soup and adjust salt and pepper. Bring the soup to a boil and open up the cans of biscuits, cut them into quarters and drop them into the boiling soup. Cook, stirring occasionally until the "dumplings" start sinking--that's when they're done. Add in the peas. Mix the cornstarch with 1 Tb of the broth from the soup in a small bowl, slowly pour it into the soup to allow it to thicken. Serve it up in bowls and enjoy!

Chicken (or turkey) Stock
1 chicken or turkey carcass (carcass is such a great word)
2 onions, peeled and quartered
4 carrots, washed well and cut in half
6 celery stalks, cut in half
1 Tb salt
1 1/2 Tb granulated garlic (or 6 whole garlic cloves)
1 1/2 Tb italian seasoning (although parsley would probably suffice)
15 peppercorns
1 gallon water-ish

Put everything into a stock pot. Bring to a boil and boil for 30-40 minutes. Drain off the stock into a separate bowl and discard all the veggies. Freezes very well.

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