INGREDIENTS
3 lb
chicken thighs
1/4 cup
butter
1 large
onion
1 1/2 cups
celery
1 1/2 cups
carrots
1 tsp
fresh thyme leaves
1
bay leaf
8 cups
chicken stock
3 tbsp
parsley
2 cups
flour
1/2 cup
vegetable shortening
1 tsp
salt
1/2 tsp
baking powder
3/4 cup
buttermilk