Homemade Southern Style Chicken and Dumplings
INGREDIENTS
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For the Stock:
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1 large (4 to 6 pounds) chicken or hen
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Water to cover
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1 whole celery rib with leaves, rinsed and cut into large chunks
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1 large carrot, unpeeled, rinsed and cut into large chunks
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1 medium onion, unpeeled and quartered
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2 sprigs of fresh parsley
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1 bay leaf
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1/2 tablespoon of kosher salt
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For the Dumplings:
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2 cups of all purpose flour
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1/2 teaspoon of baking powder
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1/8 teaspoon of poultry seasoning
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1/2 teaspoon of kosher salt
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1/4 teaspoon of freshly cracked black pepper
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1/3 cup of lard or vegetable shortening
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1 cup of buttermilk
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For the Stew:
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6 tablespoons of butter
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1/2 cup of all purpose flour
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1 cup of milk
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2 quarts of the reserved chicken stock
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1 to 2 teaspoons of kosher salt, or to taste
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1/4 to 1/2 teaspoon of freshly cracked black pepper, or to taste
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1/4 teaspoon of garlic powder, or to taste, optional
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1 tablespoon chicken base (like Better Than Bouillon)
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4 cups of the reserved chicken, torn into large pieces
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