Chicken and Dumplings

Ingredients

1 Whole Chicken or Chicken Thighs

3-4 Carrots, cut

2 Stalks of chopped Celery

1 Small chopped Onion

1 Stick and 3 Tbs Butter

2 cups and 3 Tbs Flour

10 Chicken Bullion Cubes

Parsley

3 Tsp Baking Powder

1/2 Tsp Salt

1/4 Tsp Pepper

3 Tbs Shortening

1 Egg, well beaten

3/4 Cup Milk

Seasoning of Choice (Paultry seasoning, Dill, or Rosemary work well)

Directions

Dredge the chicken in Flour.

In a large pan, melt 3 table spoons of butter over medium heat.

Add the chicken and brown on either side.

Add the onions and celery and saute.

Add in 10 cups of water.

In a small saute pan, melt 1 stick of butter. Add flour, one tablespoon at a time, stirring immediately to dissolve. Keep adding until a fairly thick paste is formed. Cook until roux is slightly browned, 5 minutes.

When water comes to a full boil in the large pot with the chicken, celery, and onion, add in the bullion and roux.

Add in some of the chopped parsley and carrots and lower the heat to a simmer.

For the dumplings, combine 2 cups of flour, baking powder, salt, pepper, shortening, egg, milk, and seasoning in a large mixing bowl.

Combine until well mixed. It will be thick and sticky.

Add in batter in teaspoon size scoops to the simmering pot and simmer for 15 minutes.

Flip and simmer for another 5-10 minutes until cooked and serve immediately.