pounds chicken, boiled and cooled
6 tablespoons chicken fat
6 tablespoons flour
1 tablespoon salt
6 cups chicken broth or (5c. broth/1c. milk mixture)
6 cups Betty Crocker Bisquick All Purpose Baking Mix
1/2 cup parsley
2 cups milk
1 package egg noodle (optional), cooked and drained
*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, broth, and fat in recipe
amounts until ready to assemble.
*Heat chicken fat in skillet until hot. Add flour, salt and pepper and
continue to heat until hot and bubbly but NOT brown. Add hot broth to flour/fat mixture and stir until well mixed and hot.
*Put chicken, gravy, and noodles into 4" full steamtable pan on stovetop and keep hot. Add enough hot water (if neccesary)
to JUST cover meat and noodles.
*Mix Bisquick, parsley and milk together, making a soft dough. Spoon dumplings onto meat
mixture. (making @25 dumplings)
*Cook uncovered for 10 minutes. Cover and seal with foil. Place in 375° oven and
continue to cook for and additional 30 minutes.
*Remove from oven and