Chicken n Dumplins *North meets south....Louisiana

• boil or pressure cook lg chicken or hen in well seaoned water

• reserve stock and cool chicken and debone

• in lg cast iron or magnalite pot make "blonde roux"

• whisk 1.5c of butter or marg w/ 2c flour over med heat

• stir in 1-2c of milk and add bag of frozen seasoning veg (onion,bell pepper,celery) and cook til soft

• gradually stir in at least 10-12c broth to desired thickness and season to taste

• for dumplings I use 2 tins of lg buttermilk biscuits - flatten and cut in 1/2 strips

• drop in simmering liq (betwixt low-med heat)  stir occasionally to minimize clumping and cook evenly  overall mixture will thicken aome more w/ biscuits added

• don't add chicken until very end (avoids it breaking down and gettin stringy-same goes for gumbo and jambalaya)

• optional - 6-8 boiled eggs sliced and/or frozen green peas, again add these right before you serve also