Ingredients
1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up2 to 2-1/4 quarts water1/2 cup sliced celery1/2 cup sliced carrots2 fresh parsley sprigs1 bay leaf1 teaspoon salt1/4 teaspoon pepperDUMPLINGS:3/4 cup all-purpose flour1 tablespoon minced fresh parsley1 teaspoon baking powder1/4 teaspoon saltDash ground nutmeg1/3 cup 2% milk1 egg, lightly beaten1 tablespoon canola oilGRAVY:1/4 cup all-purpose flour1/2 cup water1/4 teaspoon salt1/8 teaspoon pepper
Preparation
In a large Dutch oven, combine the first eight ingredients. Slowly bring to a boil over low heat. Cover and simmer for 45-60 minutes or until meat is tender, skimming the surface as foam rises.
In a large bowl, combine the flour, parsley, baking powder, salt and nutmeg; stir in milk, egg and oil just until moistened.
Drop batter by tablespoonfuls onto simmering broth. Cover and simmer for 12-15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering). Remove the dumplings and chicken with a slotted spoon to a serving dish; keep warm.
Strain broth, discarding vegetables and bay leaf; reserve 2 cups for gravy. (Remaining broth can be covered and refrigerated for up to 3 days or frozen for 4 to 6 months.)
Place reserved broth in a small saucepan; bring to a boil. Combine the flour, water, salt and pepper until smooth; gradually stir into broth. Cook and stir over medium heat for 2 minutes or until thickened. Serve with chicken and dumplings.
