Chicken and Dumplings Northern Version
Chicken Stock 1 whole chicken or 2 lbs of chicken thighs 6 cups water 2-3 carrots chopped 2-3 stalks celery chopped 1 onion chopped 5-6 toes of garlic crushed Black Pepper 1 tsp Cayenne Pepper 2 tbsp Better Than Bouillon Chicken Paste (if you bake the chicken and brown the skin you will not need … Continue reading Chicken and Dumplings Northern Version
Sassafras Kitchen 