This “hearty flavored stew of meat and vegetables with light dumplings” was touted as a great way to make the most of those meager food dollars in the 1940s.
° 1 whole chicken, cut (1.5 to 1.75 kg [3 to 3.5 lb])
° 2 medium celery stalks (with leaves), chopped (about 250 mL [1 cup])
° 1 medium carrot, sliced (125 mL [1/2 cup])
° 1 small onion, sliced
° 30 ml (2 tbsp.) Fresh chopped parsley or 10 ml (2 tsp) parsley flakes
° 5 ml (1 teaspoon) of salt
° 0.5 ml (1/8 teaspoon) pepper
° 1.25 l (5 cups) water
° 650 mL (2 1/2 cups) Original BisquickTM Mix
° 150 ml (2/3 cup) milk
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Remove and discard the excess fat from the chicken. In a 1.9 L (4 quart) Dutch oven, place the chicken, giblets (but discard the liver) and neck. Add the celery, carrots, onion, parsley, salt, pepper and water. Cover; heat until boiling; reduce the fire. Simmer for about 2 hours or until the juices flowing from the chicken are transparent when cutting the meat to the bone, in the thickest part (at least 75 ° C [165 ° F ]).
Remove the chicken and vegetables from the pot. Discard the giblets and neck. Skim 1/2 cup (125 ml) fat from the broth; Reserve. Transfer the broth to a large bowl; reserve 1 L (4 cups) of broth (reserve remaining broth for another use).
In a Dutch oven, heat the 125 ml (1/2 cup) of reserved fat over low heat. Stir in 1/2 cup (125 ml) of the Bisquick ™️ mixture. Cook and mix until the mixture is homogeneous and makes a broth; remove from fire. Stir in the liter (4 cups) of the reserved broth. Bring to a boil, stirring constantly. Cook and mix for 1 minute. Add chicken and vegetables; continue cooking over low heat. Cook for about 20 minutes or until heated through.
In a medium bowl, combine the remaining 500 ml (2 cups) of the Bisquick ™️ mixture and the milk with a wire whisk or fork until a soft dough forms. Drop spoonfuls of batter onto hot chicken mixture (do not drop directly into liquid). Cook uncovered over low heat for 10 minutes. Cover and cook for another 10 minutes.