--FOR  3 1/2  QUART:--

1 (3 lb.) chicken, cut up
1/2 c. chicken bouillon broth
2 tsp. salt
1/2 tsp. pepper
1/2 tsp. poultry seasoning
3 stalks celery, cut in 1 inch pieces
3 sm. carrots cut into 1 inch pieces
2 c. packaged biscuit mix
3/4 c. milk
1 tsp. parsley flakes

--FOR  5 1/2  QUART:--

2 (3 lb.) chickens, cut up
1/2 c. chicken bouillon broth
4 tsp. salt
1 tsp. pepper
1 tsp. poultry seasoning
6 stalks celery, cut in 1 inch pieces
6 sm. carrots, cut into 1 inch pieces
2 c. packaged biscuit mix
3/4 c. milk
1 tsp. parsley flakes

 

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.   

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.  (3 1/2 quart or 8 servings 5 1/2 quart.)