Cooking Instructions
- 1
Cut chicken in at least quarters and add to large stock pot
- 2
Cut celery stalks in thirds and add to pot.
- 3
Peel and cut onions in quarters and add to pot.
- 4
Cover with water.
- 5
Add salt, pepper, poultry seasoning and parsley.
- 6
Bring to boil over high heat. Reduce to simmer and cook for about 30-40 minutes.
- 7
When chicken is done, remove from broth, let cool and remove skin and bones.
- 8
Remove celery and onions and discarv.
- 9
Add pulled chicken back to broth.
- 10
Add and cook packaged dumplings according to package directions.
- 11
NOTE: I usually use leftover rotisserie chicken from the freezer.
- 12
My family calls this chicken pastry. It's also called chicken stew or chicken slick.
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