Ingredients
1 broiler/fryer chicken (2-1/2 to 3 pounds), cut up3 cups water1 cup chopped onion4 celery ribs, sliced3 medium carrots, sliced1 teaspoon celery seed2 teaspoons rubbed sage, divided1 teaspoon salt1/4 teaspoon pepper3 cups biscuit/baking mix3/4 cup plus 2 tablespoons milk1 tablespoon minced fresh parsley
Preparation
Place chicken and water in a Dutch oven. Cover and bring to a boil. Reduce heat to simmer; cook until chicken is tender, about 30 minutes.
Remove chicken from kettle; bone and cube. Return chicken to kettle along with the onion, celery, carrots, celery seed, 1 teaspoon of sage, salt and pepper. Bring to a boil. Reduce heat. Cover and simmer for 45-60 minutes or until the vegetables are tender.
For dumplings, combine the biscuit mix, milk, parsley and remaining sage to form a stiff batter. Drop by tablespoonfuls into the simmering chicken mixture. Cover and simmer for 15 minutes. Serve immediately.
