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High in fat, great in taste; can't figure out what I did with the recipe.

Thanks

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McCall's Great American Recipe Chicken and Dumplings

Posted By: Dawn in Texas
Date: Thursday, November 3, 2005 at 12:59 a.m.

Liz in RI has requested a recipe for . This is
a McCall's Great American Recipe copy right 1973. I've had this
recipe for over 20 years and its my favorite so far. Hope you enjoy
it Liz!

2 whole chicken breasts, and 4 chicken legs (4 lb in all)
3 small onions, quartered
4 medium carrots, pared and cut in 2-inch pieces
2 stalks celery, cut up
1 can (10 3/4 oz) condensed chicken broth, undiluted
2 1/2 teaspoons salt
2 bay leaves
1/8 teaspoon pepper
1/4 teaspoon dried thyme
2 tablespoons lemon juice
6 tablespoons flour

Fluffy Dumplings:
1 cup buttermilk biscuit mix (I use Bisquick and double the recipe)
1/3 cup milk (again, double the amount)

Wash chicken pieces; pat dry. Split breasts in half; cut in half
crosswise. Cut drumsticks and thighs apart. Put in 6-quart Dutch
oven. Add onion, carrot, celery, undiluted chicken broth, salt, bay
leaves, pepper, thyme, lemon juice, and 3 cups of water. Bring to
boiling over high heat; reduce heat; simmer, covered, 35 minutes, or
until chicken and vegetables are tender. With slotted spoon, remove
chicken and vegetables to platter. Strain broth into large bowl,
measure broth (you should have 5 cups), and return to pan. Bring to
boiling. In a small bowl, blend flour and 1/2 cup water until
smooth; pour mixture into boiling broth, stirring constantly. Boil
1 minute, or until broth thickens. Return chicken and vegetables to
Dutch oven. Bring to boiling, covered. Meanwhile, make Fluffy
Dumplings: Prepare biscuit mix with milk as label directs. Drop
dough by rounded tablespoonfuls onto top of boiling chicken and
vegetables. Cook, uncovered, 10 minutes. Cover tightly; cook over
medium heat (mixture should be bubbling), 10 minutes longer, or
until dumplings are puffed and wooden pick inserted in dumpling
comes out clean. Remove from heat. Arrange on large platter;
garnish with parsley. Serves 6.

Is this recipe from the McCall’s cooking school recipe book page 45?