This has always been my favorite meal of all time. It is my ultimate comfort food. It is always my request as a birthday dinner. It reminds me of so many wonderful dinners as a child. It may seem odd, but we eat this over rice, we are Cajuns, so we eat rice with everything.
Cut hen into pieces: 2 legs, 2 thighs, 2 wings, 2 breasts. Keep other parts to let them stew in the broth.
Chop onion, celery, and parsley. These will be added later.
In a medium-high dutch oven put in oil and then flour, stir to combine. This step is very important to NEVER walk away from the pot. Using a wooden spoon, continually stir flour and oil mixture in a figure 8 motion. You are making a roux and you need to get it to the color of peanut butter. Stir continually until you get that color.
Once roux is the perfect color, then add celery and onions and a teaspoon of salt. Stir to combine and let it sweat for a minute or so.
Add chicken broth and pieces of hen to pot. Use water if necessary to cover the hen. Add slat and pepper to taste.
Let this stew on medium-low heat for approximately an hour, until hen is tender. A hen takes time to cook and become tender.
Once hen is done, I usually remove the meat from the bones. Discard the bones and keep meat warm.
Mix pioneer baking mix to drop biscuit recipe for dumplings. Bring broth to a boil. Drop about 4-5 tablespoons of drop biscuit mix in broth, put on cover. Wait about 3 minutes before removing cover. Dumplings should be big and fluffy.
Remove dumplings that are done, keep in a corning ware with cover. Repeat step 8 until dough is used. You may need to add more water to broth, as the dumplings will soak it up as they cook.
Finally, after all dumplings are done, add chopped parsley to broth, you may want to return the hen meat to warm through again. Serve over rice with dumplings on the side.