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Ingredients
1 Fryer chicken
2 to 3 Cups water
Diced carrot (a few-to your taste)
Ribs of celery (several-to your taste)
1 Tablespoon chicken bouillon
Salt & pepper, to taste
1 1/2 to 2 Cups Bisquick
Parsley flakes
Instructions
Cut up the fryer and brown it in a frying pan. Put the chicken in the pressure cooker with 2-3 cups of water and a few diced carrots and several cut up celery ribs. Deglaze the frying pan with some of the water and add to the pressure cooker. Add about a tablespoon of chicken bouillon, put on the cover and cook for 20 minutes at pressure. After cooling, remove the lid; the chicken will be falling off the bones, remove and season the liquid with salt and pepper to taste.
Dumplings: make the dumplings using 1 1/2 to 2 cups of Bisquick and enough water to make a sticky dough. Make into 1� balls. Put some parsley flakes on the outside of each dumpling and drop dumplings into pressure cooker with the chicken and liquid. Put on the lid and cook for another 10-15 minutes.