Boston Market Corporation--formerly Boston Chicken Inc.--grew rapidly after its start in 1985. The quick expansion, however, proved to be the demise of the firm, and in 1998 Boston Market was forced to declare bankruptcy. McDonald's Corporation purchased the struggling chain of restaurants in 2000 and implemented a turnaround strategy designed to rebuild the Boston Market brand. In 2002, the company operated 650 company-owned restaurants in 28 states that offered home-style entrees, fresh vegetables, sandwiches, salads, soups, side dishes, and desserts. Boston Market also offers catering services along with frozen meals available in supermarkets through a partnership with HJ Heinz Company.
Chicken and Dumplings
CHICKEN and DUMPLINGS
Boston Market Recipe
1 (32-oz.) container low-sodium chicken broth
3 cups shredded cooked chicken (about 1 1/2 lb.)
1 (10 3/4-oz.) can reduced-fat cream of chicken soup
1/4 teaspoon poultry seasoning
1 (10.2 oz.) can refrigerated jumbo buttermilk biscuits
2 carrots, diced
3 celery ribs, diced
Bring first 4 ingredients to a boil in a Dutch oven over medium-high heat. Cover, reduce heat to low, and simmer, stirring occasionally, 5 minutes. Increase heat to medium-high; return to a low boil. Place biscuits on a lightly floured surface. Roll or pat each biscuit to 1/8-inch thickness; cut into 1/2-inch-wide strips. Drop strips, 1 at a time, into boiling broth mixture. Add carrots and celery. Cover, reduce heat to low, and simmer 15 to 20 minutes, stirring occasionally to prevent dumplings from sticking.
Note: One roasted chicken yields about 3 cups of meat.
Source: Southern Living