Old-Fashioned Chicken and Dumplings

Ingredients

• 7 pounds cut up chicken pieces
• 4 cups chicken stock
• 2 onions, chopped
• 3 stalks celery, chopped
• 2 teaspoons salt
• 1 large egg
• 0.25 cup milk
• 1.5 cups all-purpose flour, divided
• 1.5 teaspoons baking powder
• 1 teaspoon salt
• 2 tablespoons cold unsalted butter
• 1 tablespoon chopped fresh parsley
• 1 cup water
• 0.5 teaspoon ground black pepper
• 1 tablespoon chopped fresh parsley

Steps

1. Have the ingredients ready.
2. To start the soup, put the chicken pieces in a large pot with the chicken stock, onions, celery and salt. Bring it to a boil over medium-low heat, then leave it partially covered to simmer for about 15 to 20 minutes, until the chicken is tender.
3. While the soup cooks, prepare the dumplings by beating the egg and milk together in a large mixing bowl. Stir in 1 cup flour along with the baking powder and salt.
4. Grate the cold butter into the wet flour mixture, then mix in the parsley.
5. Drop 6 large spoonfuls of the dumpling mixture over the simmering chicken. Put the lid on and steam for 10 minutes more, until the dumplings are fluffy.
6. Move the dumplings and chicken pieces to a large dish. Shred the chicken, throw away the bones, then cover the dish and keep it warm while you set it aside.
7. Make the gravy by straining the stock remaining in the pot; press on the vegetables to draw out more flavor, then put the strained stock back in the pot.
8. Whisk the water with the remaining 1/2 cup flour to make a smooth mixture and stir it into the strained stock. Add the pepper and bring the gravy to a boil, stirring continuously until thickened.
9. Mix the chicken into the gravy and arrange the dumplings on top.
10. Garnish with parsley and serve.