Stewed Chicken And Raisin Dumplings
|Stewing chicken||4 Pound, disjointed|
|Biscuit mix||1⁄4 Cup (4 tbs)|
Cut celery and carrot into 1-inch pieces; peel onion.
Place chicken in large kettle; add celery, carrot, onion, salt and 1 quart boiling water.
Cover; cook over low heat for 2 to 3 hours or until tender.
Skim off excess fat.
Drop Raisin-Cheese Dumplings by spoonfuls onto chicken pieces.
Cook for 10 minutes.
Cover; steam for 10 minutes without removing cover.
Remove chicken and dumplings from stock; place in heated serving dish.
Combine biscuit mix and 1/2 cup water; add to stock, stirring until thickened.
Pour gravy over chicken and dumplings.