Someone asked for my chicken recipe. So here ya go Butter Finger. - TopicsExpress

Someone asked for my chicken recipe. So here ya go Butter Finger. :) I attached a picture of the turkey and dumplings too. Herb Garlic Chicken or Turkey Christopher Osborne 1 20+ lb turkey OR 2 large whole chickens 2 Cans chicken broth (3 for larger bird) 2 sticks butter 1½ tsp poultry seasoning 1½ tsp minced garlic 1 TBSP each: parsley, thyme, sage, marjoram, tarragon, rosemary 1 Cup each: minced onion, minced celery, minced carrots Salt and pepper to taste Mix all ingredients in bowl except the bird and the broth. Put mixture in baggie, roll into a log and freeze, then slice into coins and place under the skin of the bird(s). Preheat to 450 and drop to 325 when putting the bird(s) in the oven; about 18 minutes per pound. I cover the bird(s) with a lid or foil at first and then brown without lid or foil for the last 20 minutes. Save the drippings and broth and after the meal, save 4 Cups of the leftover meat from the turkey or chickens, shredded. You can freeze these for a later meal or use immediately. When ready to use, add pasta stars, noodle of choice, or dumplings. We do dumplings. The meat is also good in chicken or turkey salad. The broth can also be used for easy breadcrumb, cornbread, or rice stuffing. To make stuffing, combine 4 cups of crumbled cornbread and 4 cups of breadcrumbs with 1 cup of minced onions and one cup of minced celery. Slowly add the stock from your bird until the mixture is completely moist. Bake at 350 until the top is brown and crusty. Herb Garlic Chicken or Turkey & Dumplings In a large pot, mix the saved broth and drippings (about 4 cups, which will also have your seasonings and butter) and 1 cup sliced celery. Turn heat on medium. To make your dumplings, in a large bowl, mix together: 1 Cup Self-Rising Flour ½ Cup Powdered Milk 2 Cups Water Mix dry ingredients first, then slowly mix in water until sticky, like biscuit dough. (In moister weather conditions, not all the water will be needed; Likewise, in dryer weather, more water…) Roll out on your counter like regular biscuits, rolling to ½ inch thickness. With a pizza cutter or knife, slice into 2 inch squares. Since the broth already has butter and seasoning, there is no need to season the dumplings, they will absorb the flavors in the broth. When broth is at a full boil, add dumplings, one at a time, so they don’t stick together, until all are added to the pot. If needed, add more broth, but wait a minute or two so the dumplings will not be affected by the change in temperature. Reduce heat and add the leftover chicken or turkey. Simmer until the broth has a creamy texture. Allow to sit a bit before serving for best results. Add additional salt and/or pepper to taste, if needed.