Jason Hill's Ellijay Chicken and Dumplings

Name: Jason Hill's Ellijay Chicken and Dumplings
Ingredients: Chicken and broth mixture:; 2 1/2 quarts rich chicken stock (see our recipe, or use high-quality, low-sodium commercial broth); 1 cup chopped carrot; 1 cup chopped onion; 1 cup chopped celery (ribs only); 1 teaspoon minced garlic, optional; 1 teaspoon each minced fresh thyme, sage, and rosemary; Diced, cooked meat from 2- to 3-pound chicken (about 4 to 5 cups); 3 tablespoons all-purpose flour, mixed with 3 tablespoons cold water; Dumplings:; 1 1/2 cups self-rising flour; Few grindings of coarsely ground black pepper; 3 tablespoons softened butter; 1 large egg, lightly beaten; 2 to 3 tablespoons buttermilk or regular milk

Jason Hill's Ellijay Chicken and Dumplings was pinched from <a href="http://www.atlantamagazine.com/recipes/2011/06/01/jason-hill-ellijay-chicken-and-dumplings" target="_blank">www.atlantamagazine.com.</a>

INGREDIENTS

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Chicken and broth mixture:

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2 1/2 quarts rich chicken stock (see our recipe, or use high-quality, low-sodium commercial broth)

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1 cup chopped carrot

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1 cup chopped onion

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1 cup chopped celery (ribs only)

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1 teaspoon minced garlic, optional

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1 teaspoon each minced fresh thyme, sage, and rosemary

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Diced, cooked meat from 2- to 3-pound chicken (about 4 to 5 cups)

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3 tablespoons all-purpose flour, mixed with 3 tablespoons cold water

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Dumplings:

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1 1/2 cups self-rising flour

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Few grindings of coarsely ground black pepper

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3 tablespoons softened butter

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1 large egg, lightly beaten

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2 to 3 tablespoons buttermilk or regular milk

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