Chicken and Biscuit Dumplings

For the chicken stock: Preheat oven to 350ºF. Rub the chicken with oil, salt, and pepper. Roast for 1½ hours, or when poked with a skewer in the thickest part of the thigh, the juices run clear. Remove from oven and stand to cool. Pour pan juices and fat into a small bowl and reserve. After about 1 hour, pull the meat from the bones and set aside. Place all the bones in a 5-quart stockpot and cover with water. Add onion, celery and bay leaves, bring to a rolling boil and lower to a simmer. Simmer for 1½ to 2 hours. Strain, reserve liquid and lightly season with salt and pepper.

For the chicken and dumpling sauce: In a 2-quart saucepot add chicken fat, onions, mushrooms and garlic and stir to sauté for 2 to 3 minutes or until onions become soft and opaque. Add the flour and stir another 3 to 5 minutes. Add the remaining pan juices, stock and cream, bring to a low boil and reduce to a simmer. Lightly season with salt and pepper. Simmer for 20 minutes. Add green onions.

For the homemade biscuit dumplings: Coarsely chop the pulled chicken meat and add to the chicken and dumpling sauce. Bring to a low simmer. Follow recipe for biscuits, and when you’ve cut the dough into circles, cut into quarters and drop the pieces into the sauce. Simmer for 10 minutes. Stir and check seasoning. Serve in a soup tureen, deep platter or individual soup bowls.