CHICKEN:
2 whole chickens,
1 cup carrots,
2 1/2–3 pounds each sliced 1/2-inch thick
2 bay leaves
1 rib celery,
1 teaspoon tarragon cut in 2-inch slices
1 teaspoon thyme
1/2 cup flour
12 peppercorns
1 teaspoon Tabasco Sauce
2 cloves garlic
1 teaspoon black pepper
1 cup yellow onion, diced
1 teaspoon salt
DUMPLINGS:
3 cups Biscuit Mix
1 cup milk
Put chickens in
a stock pot with bay leaves, tarragon, thyme, peppercorns, and garlic,
cover with cold water, and bring to a boil. Reduce heat and simmer
about 30 minutes or until chicken is just short of done. Wash and
prepare vegetables, putting trimmings into stock pot. Carefully remove
chickens from pot, leaving stock at a sim-mer. Let chickens cool slightly
and remove meat from the birds, putting bones and skins back into
stock pot. Check meat again carefully for bones.You should have almost
2 pounds of chicken meat. MIX BISCUIT MIX with milk. On lightly floured
surface, roll out dough 3 /8-inch thick. Cut into 1 /2-inch squares
and set aside. Strain stock and reserve fat from top. Use flour and
enough fat to make a light roux. In large pot, put vegetables and
1 gallon of stock. Bring to a boil,add dumplings and 6 tablespoons
of roux. Reduce to a simmer, stirring to keep dumplings from sticking.
Add chicken meat, Tabasco, black pepper, and salt. Cook until dumplings
are done, about 20 minutes. Makes 8 to 10 servings.