2 whole chickens
1 yellow onion, quartered with skin on
2 carrots, quartered
2 ribs celery, quartered
Put chickens in crock pot with vegetables; cover with water, cook on low overnight. In the morning, strain broth, discarding vegetables; add the broth to the stock pot. Cool chickens, separate meat from the bones and skin (discard). Shred meat and add to the broth in the crock pot.
2 onions, chopped
3 carrots, chopped
3 ribs celery, chopped
3 cloves garlic, minced
1 qt chicken broth
Add to the broth and the chicken. Simmer chicken and vegetables all afternoon.
1/2 lb mushrooms, sliced
1 10-oz pkg frozen peas
1/2 c flour
2 c cream
1 recipe dumplings
About one half hour before serving, add mushrooms and peas to chicken. Whisk flour into cream until smooth, and whisk into the chicken. Bring the gravy to a boil, stirring constantly until gravy is thickened. Place dumplings on the top of bubbling gravy; cook 10 minutes uncovered, then cover and finish cooking for 10 minutes more. Serve chicken gravy over the dumplings. This is Grandma Miller’s recipe.
