Ingredients:
7 pounds cut up chicken pieces
4 cups chicken stock
2 onions, chopped
3 stalks celery, chopped
3 teaspoons salt
1 egg
1/4 cup milk1 1/2 cups all-purpose flour, divided
1 1/2 teaspoons baking powder
2 tablespoons unsalted butter
2 tablespoons chopped fresh parsley
1 cup water
1/2 teaspoon ground black pepper
Directions:
-In a large pot place chicken pieces and add the chicken stock, onion, celery and 2 teaspoons of the salt.
-Put heat on medium low and simmer, partially covered, 15 to 20 minutes or until chicken is tender.
To Prepare Dumplings:
-In a large mixing bowl beat together the egg and milk. Add 1 cup flour, remaining salt and baking powder and mix all together. Step2: Cut the butter into the flour mixture until the mixture is crumbly.
-Add 1 tablespoon of the parsley and mix. In 6 large spoonful’s, drop dumpling mixture onto the top of the simmering chicken.
-Cover the pot and let all simmer for 10 minutes more.
To Make Gravy:
-Remove chicken and dumplings to a large serving bowl. Cover and set aside, keeping warm.
-Strain the stock left in the pot, pressing out any ‘veggie liquid’. Return stock to pot. Combine water with remaining flour, then stir into the strained stock.
-Bring all to a boil, stirring constantly, to thicken. Return chicken and dumplings to pot, combing all gently. Serve with remaining parsley.