I cut up my whole chicken, then I roast half of the chicken in the oven, salt and pepper it and roast it at 400 degree for about 35 to 45 mins remove and cool. Meanwhile I take the remaining chicken add it to the stock pot add bullion cubes and water just to the top of chicken... Add to that three bay leaves one while onion carrot and celery, bring to a boil the turn down to a simmer covered cook until tender. PS. When I add the whole onion I leave the skin on, you Will see that it gives your chicken stock a nice dark rich color when chicken is done I remove the chicken let it cool then break it down into pieces removing the skin. Meanwhile I take the vegetables and chop them up and add it back into the stock pot along with the roasted chicken and the boiled chicken bring to a boil then add my dumplings as directed in recipe. I tell you the favor of the stock is unbelievable you Will love it!
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