Chicken And Dumplings

• 2 whole chickens
• 10 chicken bouillon cubes
• 4 cans biscuits (any kind)
• 1/4 c. all-purpose flour
• 1 tsp. salt
• 1 tsp. pepper
• 1 tsp. Season-All
• 1 can early June sweet peas (optional)

1. Cut up chicken.
2. Boil chicken until meat starts to separate from bones.
3. Remove chicken from water; strain off excess chicken fat from water.
4. Debone chicken.
5. Add bouillon cubes, salt, pepper and Season-All to original water.
6. Bring to a boil, making sure that all cubes are fully dissolved.
7. Add chicken to water mixture. Roll out biscuits in flour; cut into small dumplings.
8. Add dumplings to mixture.
9. After mixture has come back to a boil, reduce heat to medium.
10. Cook for 20 to 30 minutes, stirring to keep dumplings rolling into mixture.
11. If desired, sweet peas can be added about 5 minutes before end of cooking time.
12. Yield: Makes enough to fill a lot of hungry bellies.

chickens, chicken, allpurpose, salt, pepper, seasonall, sweet peas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=881968 (may not work)