Chicken and Dumplings
INGREDIENTS
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8 tablespoons (1 stick) unsalted butter, cut into pieces, for the Chicken gravy
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1 1/2 teaspoons baking powder, for the Dumplings
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1 cup all-purpose flour, for the Chicken gravy
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1 scant teaspoon kosher salt, for the Dumplings
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7 cups chicken broth from Belle’s Chicken Soup (Love Note 1), for the Chicken gravy
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1 tablespoon finely chopped fresh Italian flat-leaf parsley, for the Dumplings
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2 teaspoons kosher salt, for the Chicken gravy
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3 tablespoons cold unsalted butter, cut into 1?2-inch pieces, for the Dumplings
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1/2 teaspoon freshly ground black pepper, for the Chicken gravy
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2/3 cup whole milk, for the Dumplings
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2 large carrots, peeled and diced (1 1/2 cups), for the Chicken gravy
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5 cups cooked chicken (you can use the cooked chicken from making Belle’s Chicken Soup; remove the skin and pick the meat off the bones, keeping the meat in large chunks; or cook a 3-pound chicken), for serving
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5 ribs celery, diced (2 1?2 cups), for the Chicken gravy
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2 tablespoons finely chopped fresh Italian (flat-leaf) parsley, for garnish
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2 cups all-purpose flour, for the Dumplings
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