Servings 15

A stew type dumplin that will melt in you mouth.

5 pounds chicken, boiled and cooled
9 cups chicken broth, seasoned to taste
5 cups Betty Crocker Bisquick All Purpose Baking Mix (Original)
1/2 cup parsley (optional)
1 tablespoon tarragon (optional)
2 eggs, slightly beaten
1 1/3 cups milk

PREPARATION
*Boil chicken in enough water to cover. Season with salt. When chicken is done, remove from broth and cool. Pick meat off bones and chop coarsely. refrigerate meat and broth until ready to assemble.
ASSEMBLY
*Remove excess fat from refrigerated broth. Heat broth on stove and season to taste. Keep hot on low heat.
*Mix Bisquick, parsley, and tarragon together.
*Beat egg slightly and add to the milk. Mix the wet ingredients into the dry ingredients. Gently combine until all dry ingredients are absorbed.
*Turn onto floured surface and knead for about 3-4 minutes. Roll out workable portions until 1/8-1/4 inch thickness. Cut into strips (1"x2").
*Bring broth to a rapid boil. Gently slide the cut dumplins into boiling broth (a few at a time) until all dunplins are in liquid.
*Stir gently to separate individual dumplins and simmer 10 minutes over low heat or until dunplins start to sink in the broth. Turn off heat and cover with tight fitting lid.
*Return meat to the dunplins and heat thoroughly. Chicken and dumplins can be held in 250° oven until ready to serve. Serve Hot.