4 lbs. chicken parts (legs & thighs)
Salt, pepper, sage, thyme, sweet basil, tarragon, garlic powder, onion
2 c. Bisquick
1/4 c. milk
Parsley, rosemary, basil, salt, celery powder

Remove skin fat from chicken. Wash thoroughly. Place chicken, herbs, sliced onion in kettle. Cover with cold water and place on medium/high heat. When meat boils, lower heat to simmer for approximately 1 hour or until well done. Remove from heat, let cool and remove all meat from bones. Skim all fat from juice and replace meat in liquid. Refrigerate overnight.

DUMPLINGS: Place Bisquick, milk in large bowl. Mix until dough is soft and sticky. If too sticky, add more milk teaspoon at a time until mixture is like taffy. Add herbs to taste and blend in mixture. Place kettle with meat and juice on heat and allow to come to boil. Using large spoon, drop dumplings dough onto juice and allow to continue boil. When all mixture is used, lower heat to simmer, cover kettle for about 15 minutes. Serves 4.