Preparation:

1. Wash chicken pieces and pat dry. Mix Bisquick, salt, paprika and pepper in paper or plastic bag. Shake 2 or 3 pieces of chicken at a time in bag to coat thoroughly. Melt shortening and butter in large skillet; brown chicken on all sides.
2. Remove chicken. Drain fat from skillet; stir in soup and milk and add chicken. Cover and simmer about 1 hour or until thickest piece is tender.
3. Twenty minutes before end of cooking time, prepare dumplings:

BISQUICK DUMPLINGS
Ingredients:
2 cups Bisquick
3/4 cup milk
1 tsp. poultry seasoning
1 tsp. parsley flakes

Preparation:
Mix Bisquick and milk thoroughly with fork. Add seasoning and parsley flakes. Drop by spoonfuls onto boiling stew. Cook uncovered over low heat 10 minutes. Then cover and continue cooking 10 minutes longer. Liquid should just bubble gently.

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Preparation:

1. Melt the fat in a saucepan, add the flour, and stir until well mixed.
2. Heat the stock and the milk or cream, pour this into the mixture, stir rapidly, and bring to boiling point.
3. Add the salt and the mushrooms, pimientos, and cold chicken cut into pieces 1/2 to 1 inch long, allow the mixture to come to the boiling point again, and add the slightly beaten eggs.Remove from the fire at once to prevent the egg from curdling.
4. Serve over pieces of fresh toast and sprinkle with paprika.

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1. After the white parts have been removed for the panada, return the rest of the chicken to the saucepan, with the liquid.
2. Add one blade of mace, one slice only of onion, a little salt, and a piece of lemon peel; carefully remove every particle of fat. Vermicelli is very well adapted for this broth.

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Ingredients:
1 whole fresh chicken
1 medium white onion, chopped
3 stalks celery, diced
5 whole carrots, diced
3 cloves garlic, minced
3 cans chicken broth
salt and pepper
egg-noodles

Preparation:

1. Cover chicken with water in a large stove top pan. Add chicken broth, carrots, celery, garlic and onions. Boil until chicken is done.
2. Remove chicken and debone. Place chicken back in pot.
3. Add additional water to soup mixture if needed, usually about 4 cups. Bring soup mixture to boil and then add noodles.
4. Boil soup until noodles are soft and ready to eat. Salt and pepper to taste.

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Ingredients:
400 g (0.9 lb) roasted chicken, cubed
2 Tbs butter
30 g (1 oz) mushrooms
2 – 3 dl milk
200 ml (3/4 cup) cream
2 Tbs prosecco
1 Tbs cornstarch
salt, pepper
paprika

Preparation:

1. Sauté mushrooms in butter until softened.
2. Add chicken. Combine cornstarch with cream and paprika. Stir into mushrooms and chicken. Pour in milk and prosecco.

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Ingredients:
1 roasting chicken, with its giblets, boned
30 g (1 oz) butter
1 tbs rosemary
1 wine glass white wine
chicken broth
oil
salt
FILLING:
200 g (7 oz) ham
100 g (3.5 oz) bacon
150 g (5 oz) pork loin
150 g (5 oz) beef
½ cup parmesan cheese, grated
1 egg
1 tbs cooked peas
30 ml (1 fl oz) brandy
a pinch of nutmeg
salt, pepper

Preparation:

1. Grind meat (except chicken) together with giblets. Add peas, parmesan cheese, egg, brandy, nutmeg, salt and pepper. Mix well. Stuff chicken with mixture until it has regained its normal shape. Tie wih kitchen twine.
2. Preheat oven to 400 F (200 C).
3. Heat oil, butter and rosemary in a roasting pan. Quickly brown the chicken on a stovetop. Sprinkle with salt and wine. Put in the oven. Check from time to time and add some broth if necessary.

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Ingredients:
3 lb. (1,5 kg) chicken
2 qts. water
2 tsp. salt
1 1/2 c. chicken stock
2 c. celery, chopped
2 c. carrots, chopped
1 tart apple, chopped
1 c. onions, chopped
Dash pepper
4 c. egg noodles

Preparation:

1. Place chicken in kettle with 2 quarts water. Cover and cook until tender (about 2 1/2 hours).
2. Remove chicken from kettle and strain broth.
3. Debone chicken and return to kettle with strained broth.
4. Add chicken stock, celery, carrots, apple, onions, and pepper and cook until vegetables are tender.
5. Add noodles and cook 8-10 minutes.

source: Annies Recipes

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Preparation:

1. Cut two chickens into small members as for fricassee.
2. Cover the bottom of the pie-dish with layers of veal and ham placed alternately; season with chopped mushrooms and parsley, pepper and salt, then add a little gravy.
3. Next place in the dish the pieces of chicken in neat order, and round these put slices of hard boiled egg in each cavity; repeat the seasoning and the sauce, lay a few thin slices of dressed ham neatly trimmed, on the top.
4. Cover the pie with puff-paste, ornament this with pieces of the same cut into the form of leaves; egg the pie over with a paste-brush, and bake it for one hour and a half.

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