Prep 1 hr
Cook 2 hrs
This recipe takes a long time to prepare but is worth it.
Chicken and broth
- 3 quarts water
- 1 (3 lb) chicken, cut up
- 3 stalks celery, with their leaves,cut in half
- 3 carrots, peeled and cut in 3 pieces
- 2 parsnips, peeled and cut in 3 pieces
- 1 large leeks or 2 small leeks, cut in half
- 1⁄2 bunch parsley, with stems
- 1⁄2 bunch fresh dill, with stems
- 1 tablespoon kosher salt
- 1 teaspoon white pepper
- 1 clove garlic, peeled and cut in half
- 2 1⁄2 cups all-purpose flour
- 1 tablespoon baking powder, plus
- 1⁄2 teaspoon baking powder
- 1 teaspoon salt
- 1 cup milk, plus
- 2 tablespoons milk
- Wash chicken and remove any excess fat, but not the skin.
- Place chicken in a large kettle.
- Add vegetables, parsley and dill along with the salt, pepper and garlic.
- Add enough water to just cover chiken and vegetables.
- Bring to a boil, then immediately lower to a simmer.
- Cook for 10 minutes and skim away the foam on top.
- Simmer gently, uncovered, for an hour.
- Remove the chicken and vegetables.
- Remove the chicken from the bones and removing the skin from the chicken.
- The vegetables can be sliced and added into this recipe or saved for soup.
- Skim away the fat that has formed on top of the broth or refrigerate until the next day and scrape off the solid fat.
- Pour 6 cups of the stock back into the pot (the left over stock can be used for another recipe and frozen).
- Reheat the stock over medium heat while preparing the Dumplings.
- For the Dumplings, combine the flour, baking powder, 1 teaspoon salt and milk in a medium bowl.
- Stir until smooth, then let the dough rest for 10 to 20 minutes.
- Roll the dough out onto a floured surface to about a 1/2-inch thickness.
- Cut the dough into 1/2-inch squares and drop each square into the simmering stock.
- Use all of the dough.
- The Dumplings will first swell and then slowly shrink as they partially dissolve to thicken the stock into a white gravy.
- Simmer for 20 to 30 minutes until thick.
- Stir often.
- Add bite sized or a little larger pieces of chicken to the pot and continue to simmer for another 10 minutes.
- If desired, add the vegetables cooked with the broth, cut into bite sized pieces.
- Gently stir so as not to break up the chicken or dumplings.
- When the gravy has reached the desired consistency, ladle onto plates and serve hot.