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Friday, May 22, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

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Chicken and Dumplings
Contributed by: Ed Eggleton
  • 1 (3 to 4) pound chicken
  • 2 (14 ounce) cans of chicken broth
  • 1 cup water
  • 1 cup onion
  • 4 celery ribs
  • 3 medium carrots
  • 1 tsp. celery seed
  • 2 tsp. rubbed sage, divided
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 3 cups biscuit/baking mix
  • 3/4 cup plus 2 TBS buttermilk
  • 1 TBS minced fresh parsley
Cut up chicken. Place chicken and broth in Dutch oven. Cover and bring broth to a boil. Reduce heat and simmer until chicken is tender, about 30 to 45 minutes. Remove chicken from pan, debone and pull or cube meat.
Chop onion and slice celery and carrots.
Return chicken to pan along with onion, celery, carrots, celery seed, 1 tsp. sage, salt and pepper. Cover and simmer until vegetables are tender, about 45 to 60 minutes.
For dumplings:
Combine biscuit mix, buttermilk, parsley and 1 tsp. sage to form stiff batter. Drop by tablespoons onto simmering chicken mixture. Cover and simmer without lifting the cover for 15 minutes or until a toothpick inserted comes out clean. Serve immediately.
Yield: 6-8 servings
(This recipe was contributed as part of a "Cook of the Week" feature.)

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