Chicken and Dumplings

By ksgroves

This recipe came from "what can I bring?" by Elizabeth Heiskell

Ingredients

• 1 (3 1/2 to 4 lb. chicken) whole chicken, cut into pieces
• 2 cups sliced carrots
• 2 cups chopped yellow onion
• 1 cup chopped celery
• 2 tsp dried parsley
• 1 tsp black pepper
• 3/4 tsp kosher salt
• 3 thyme springs
• 2 bay leaves
• 2 quarts chicken broth
• DUMPLINGS
• 2 cups flour
• 4 tsp baking powder
• 1 tsp kosher salt
• 3/4 cup whole milk
• 1/4 vegetable oil

Preparation

Step 1

Prepare the chicken mixture: Combine the chicken pieces, carrots, onion, celery, parsley, pepper, salt, thyme sprigs, and bay leaves in a large Dutch oven. Pour the broth over the chicken mixture, making sure the mixture is covered completely, Bring to a boil over high. Cover, reduce the heat to low, and simmer until the chicken is done, about 1 hour and 15 minutes. Remove chicken (Let the broth continue to simmer). Let the chicken stand until cool enough to handle, about 10 minutes. Remove and discard the skin and bones from the chicken; shred the meat.

Prepare the Dumplings: Whisk together the flour, baking powder, and salt in a large bowl. Add the milk and oil, and stir until a stiff dough forms. Drop dough by teaspoonfuls into simmering broth mixture. Add the shredded chicken. Cover and simmer until dumplings are cooked through but still tender, about 20 minutes. Discard bay leaf before serving.