1 chicken or turkey carcass (which has been carved and lightly picked)
1 quart Chicken broth
3 carrots, chopped
2 potatoes, chopped
½ cup frozen peas
½ a green bell pepper, chopped
½ a red bell pepper, chopped
3 cloves of garlic, diced
1 small zucchini, chopped
1 medium onion, diced
2 tomatoes, diced
spoon dumplings or canned biscuits, as desired
salt, pepper, and seasoning to taste
1. Place the chicken or turkey carcass in a large Dutch oven.
2. Add 1 quart chicken broth.
3. Simmer on medium high heat for 1 hour.
4. Remove the carcass and any bones that may have dropped to the bottom of the pan.
5. Remove any meat that may remain on the carcass and return to the broth.
6. Add all of the remaining ingredients to the pot, and simmer for another hour.
7. Drop dumplings or canned biscuits on top and cook covered for an additional 15 minutes. Serve it hot! It’s a very satisfying meal!
J. B. Thistlethwaite always made this “Black Pot Special” the evening after Thanksgiving. He used a large cast iron Dutch oven and cooked it on the open fire in their big fireplace. The aromas filled the house all afternoon and everyone got excited when he put the canned biscuits on top, they knew we would get to eat soon! The last time I made this was with the left over chicken from Larry’s Italian Roasted chicken, but you can take the flavor any direction you prefer. It’s fun, sometimes, to experiment. Oh, and if you want to make it really special, stir up some spoon dumplings, shown above, on the right. They are a lot better than canned biscuits!