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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 4 |
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Directions: Wash chicken pieces; cut away excess fat. Place raw chicken pieces in
crock with largest bony pieces on bottom. Add bouillon broth; sprinkle
chicken with salt, pepper, poultry seasoning. Add celery and carrots
on top. Cover. Place crock into outer shell; cook. For 3 1/2 quart:
Cook on Low setting, 8 to 10 hours or High setting 4 to 4 1/2 hours.
For 5 1/2 quart: Cook on Low setting, 6 to 8 hours or High setting,
3 to 3 1/2 hours. Combine biscuit mix, milk, parsley flakes; stir
until just moistened. Drop dumpling mixture by spoonfuls (about 8)
over steaming chicken; cover, cook on High setting 30 minutes in 3
1/2 quart; 15 to 20 minutes in 5 1/2 quart. (Do not remove the cover
during the steaming of the dumplings). Serve immediately - when
dumplings are at their best. Makes 4 servings.
Original Source not noted on file
From: Dorothy Flatman Date: 05 Feb 97
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