Note: bone-in/skin on is fine. In fact, better. Skin and bone adds even more flavor. You'll want to remove them later as they are not texturally pleasing in the finished product.
When the chicken is cooked through (or almost) pull it out and let it cool on a cutting board while you pull out the large chunks of veggies. Skim the fat off the top if you're that worried about it.
The dumplings are going to expand a lot when they first start cooking. They will reduce slightly in size before all is said and done. Let them simmer on med-low while you cut the chicken up.
- 2.0lb Chicken pieces white and dark meat
- 64.0oz Chicken or vegetable stock
- 1.0 Large onion
- 2.0 Celery stalks
- 2.0 Carrots
- 1.0Tbsp Poultry Seasoning
- 3.0 8 oz cans of biscuits
- 1.0pch Black pepper