Ingredients
- 2 pounds chicken pieces (whole bird, or leg quarters or a combination)
- black peppercorns
- 1 onion, coarsely chopped
- 3 carrots, sliced into coins
- 2 cups Bisquick mix
- 2/3 cup milk
- 1/4 cup grated Parmesan cheese
- chopped parsley, optional
Preparation
1. Place chicken in large saucepan and cover with water. Add peppercorns and onion. Bring to a boil, reduce heat to barely a simmer and cook for up to 3 hours unti stock is reduced and brown. Drain reserving meat. Take meat off the bones and discard bones and skin. You should have about 4-5 cups chicken stock.
2. Return stock to sauce pan. Add chicken and carrots. Cook 10 minutes. Combine Bisquick and milk and cheese. Stir gently. Drop spoonfuls of bisquick onto simmer stock. Cook 10 minutes uncovered. Cover, cook 10 more minutes. Serve.
Related Stories & Recipes
Herb Roasted Chicken Salad
Keshia typically makes this from the remains of her Simple Roasted Chicken. A rotisserie bird works fine, too.
Sunday Roast Chicken with Citrus
We love this bright chicken recipe from contributor, Teresa Blackburn. Serve pieces of chicken with some of the pan juices & roasted citrus, a crusty baguette for soppin’ and a simple arugula sala...
Chicken Soup with Orzo
Homemade chicken stock made with the bones of a rotisserie or roast chicken is thickened with a roux and enhanced with orzo, shredded chicken, and carrots.