How-to Guide for Soul Food

Chicken Bouillon

Chicken Parts (your choice of pieces)

Celery

Onions

Bell Pepper

Garlic

Buutter/Margarine

Seasoning Salt

Black Pepper

1 or 2 cans of biscuits

Flour

1 or 2 cans cream of chicken soup

Tony Chachere's Creole Seasoning (optional for a little spicy flavor)

INGREDIENT LAYOUT

6 to 8 pieces of chicken parts

3 to 4 stalks celery (chopped)

1 onion (chopped)

1 bell pepper (chopped)

1 or 2 cloves garlic (chopped)

1 stick or butter/margarine

1 tablespoon seasoning salt (or more)

1 1/2 teaspoon creole seasoning (or more)

1 teaspoon black pepper (or more)

1 or 2 cans of biscuits

1 cup flour

1 or 2 cans of cream of chicken soup

MIXING THE INGREDIENTS:

Put the chicken parts in a large pot, cover the meat with cold water and blanch to heat clean the chicken, bring the meat to almost boil, remove the meat when you see the filth and death of the meat on top of the water, place the pot under cold running water until your water is clean, when the chicken feels cold all the way to the bone, add

fresh water and return to the stove on medium heat, add all the ingredients accept for the butter/margarine, (make sure that the pot has enough water, about half pot of water) bring to boil and cook until the meat is about half done, (save the flour for rolling out the biscuits for the dumplings). Add 1 can cream of chicken soup to the mixture

after the chicken is about half done, add the butter or margarine.

To make the dumplings, on your cutting board, sprinkle about 1/2 cup flour on the board and add a biscuit and roll it flat, cut in half or in 4 pieces, after rolling out a can add

to the pot and stir, if more dumplings are need do the second can the same way, if mixture gets to thick, just add a little water to thin it a little. Cook until the dumplings are done.

JOYCE'S NOTE

A good cook always taste to make sure that the food is seasoned properly, or just right.