Southern Style Chicken & Dumplings

I am 100% into Fall. It is coming. So soon. I love the smell of Chicken and Dumplings cooking on the stove. It makes my house feel warm and cozy. It was 87 degrees yesterday with 80% humidity and I still made this. After all I have to get ready for fall, right? Sounds like a good excuse. I remember my grandmother making these as I grew up. That makes me a happy girl. I sure do miss her.

SOUTHERN STYLE CHICKEN & DUMPLINGS

• 1 stewing chicken, cut up (We like dark meat so we use leg and thigh quarters cut up, I find it more flavorful)
• 4 celery stalks
• 4 med. carrots, cut into 1/2 inch slices
• 1 sm. onion, sliced
• 2 tsp. salt
• 1/8 tsp. pepper
• 5 c. water
• 1/2 c. Bisquick

1. In large pot place all ingredients except 1/2 cup Bisquick. 
2. Bring to boil and cover, lower heat and cook for 2 hours or until chicken is tender. 
3. When done, make dumplings.
4. Take chicken and vegetables out of stew. 
5. Bring stew to boil and add the 1/2 cup Bisquick to make the gravy. 
6. Let boil until all lumps are out, stir to keep from sticking. 
7. When ready, drop dumplings in gravy, push in with fork to coat the dumplings. 
8. Cook for 10 minutes. De-bone chicken in meantime. 
9. Put chicken and vegetables back in gravy with dumplings and cook 15 minutes more.

OLD FASHIONED EGG DUMPLINGS:

• 2 c. Bisquick
• 2 eggs
• 2 tbsp. milk

1. Mix thoroughly with fork. 
2. Drop dough by tablespoon into gravy.