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Serves/Makes:4 or more
- 1 whole chicken
- salt and pepper to taste
- 3/4 cup (175 ml) white wine
- 1 tbsp (15 ml). oregano
- 1 tbsp (15 ml). basil
- 2 bay leaves
- 1 box of Bisquick
- milk, as specified on Bisquick box
- 1/2 cup (125 ml) milk
- 2 tsp (10 ml) or 3 tsp (15 ml). butter
- Place chicken in a large soup pot and cover with water (fill the pot about half full).
- Add salt and pepper to taste.
- Add wine, oregano, basil and bay leaves.
- Cook over medium-high heat until chicken is done.
- Remove the chicken from the broth and place in a colander until cold running water to cool.
- Pour the broth through a strainer into a separate bowl to remove bits of fat and foam that have accumulated during cooking.
- Pour strained broth back into soup pot.
- Remove skin from chicken, and pull chicken from the bone, then tear or cut the chicken into bite sized pieces and put them back in the broth.
- Simmer chicken and broth on low while making dumplings.
- Using the Bisquick and milk, prepare as much dumpling mix as you want (as many as your pot will hold) according to package instructions.
- Coat your hands with flour, sprinkle a little flour on top of the dumpling mix, and roll dumplings into 1 inch balls.
- Sprinkle a little more flour on top of dumpling mix when it begins to get too sticky to roll.
- When you're almost finished rolling the dumplings, turn up the heat under the chicken and broth and bring to a slow boil.
- Drop dumplings into boiling broth. Make sure they submerge. They'll pop back up, but you need to make sure they get totally wet.
- Once all dumplings are in the broth, add 1/2 cup (125 ml) milk and 2 or 3 tsp (15 ml) butter and poke all the dumplings down again.
- Do not stir before the dumplings are cooked, because it will tear them up.
- Simmer for about 10-15 minutes, stirring occasionally but gently (if all dumplings appear to be cooked) to make sure chicken doesn't stick to bottom of pot.
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