Chicken N Dumps

I LOVE chicken and dumplings!  They are my favorite comfort food.  I look forward to Thanksgiving and Christmas because Nana makes the best chicken and dumps.  I've asked Nana how she makes them and it's always, "Some flour, some oil and some cold water."  I have tried and tried, but couldn't for the life of me figure it out.  A couple weeks ago, I found an actual recipe!  I made them tonight and oh my goodness!  I could have eaten the whole pot!!!

Chicken and Dumplings

Chicken and Broth
3 quarts water
1 3-4 pound chicken cut up
1 1/2 tsp. salt
1 small onion, sliced
2 stalks celery, chopped
1 clove garlic, peeled and quartered
1 bay leaf
4-6 whole parsley leaves
1 tsp. coarsely ground black pepper
1 Tbsp. lemon juice

Dumplings
2 cups all purpose flour
1 Tbsp. baking powder
1 1/4 tsp. salt
1 cup plus 2 Tbsp. milk

Bring the water to a boil in a large pot. Add the chicken, 1 tsp salt, onion, celery, garlic, bay leaf and parsley to the pot.  Reduce the heat to simmer and cook the chicken, uncovered, for 2 hours.  The liquid will reduce by about one third.

When the chicken has cooked, remove it from the pot and set it aside.  Strain the stock to remove all the vegetables and floating scum.  You only want the stock and the chicken, so toss everything else out.

Pour 1 1/2 quarts of the stock back into the pot.  Add the pepper, the remaining 1/2 tsp salt and the lemon juice the reheat the stock over medium heat while preparing the dumplings.

For dumplings, combine the flour, baking powder, 1 1/4 tsp salt, and milk in a medium bowl.  Still until smooth, then let the dough rest for 5-10 minutes.  Roll the dough out onto a floured surface to about 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 20-30 minutes until thick. Stir often.

While the stock is thickening, the chicken will have become cool enough to handle.  Tear all the meat from the bones and remove the skin.  Cut the chicken meat into bite-size pieces. Discard the skin and bones.  Continue to simmer the chicken and dumplings for another 5-10 minutes.

When the gravy has reached the desired consistency, serve.

I didn't roll the dough out.  I just dropped them into the stock using two spoons.