Cover with water. Add half small onion, 1 peeled and cut up carrot and a stalk of celery and 1 bay leaf. Bring to a boil. Cover and simmer half hour. Skim as needed. Cool in liquid. Remove chicken and discard skin and bones. Cut meat into half inch cubes. Strain stock (discard vegetables and bay leaf) and remove excess fat. Yield about 4 cups.
Saute half onion, 2 carrots, 2 celery stalks and 1 small can of corn in 2 tbs. butter and 2 tbs. of oil. Add 4 tbs. flour and cook roux for 2 minutes. Add stock and 1/4 tsp. thyme, season with salt and pepper and simmer 20 minutes. Add cooked chicken. Make dumplings by combining 2 cups Bisquick and 2/3 cup milk with a fork. Drip by spoonfuls onto hot simmering stew. Cook 10 minutes. Cover and cook 10 more minutes (don't peek). This recipe is adapted, not exact. Use a heavy bottom wide pot and adjust roux if needed for stock.
-compliments of Janet Quaile
