Categories: chicken

Ingredients

• 3 pounds chicken pieces (preferably breasts and thighs)
• 1 medium yellow onion, chopped
• 2 carrots, chopped
• 3 stalks celery, chopped
• 3 cloves garlic, finely chopped
• 2 dried bay leaves
• 1 teaspoon dried thyme
• 4 sprigs fresh parsley, plus more for garnish
• 2 teaspoons coarse salt
• 1/2 teaspoon freshly ground black pepper
• Dash cayenne pepper
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 cup milk

Directions

1. . Place chicken in a Dutch oven with onion, carrots, celery, garlic, bay leaves, thyme, parsley, 1 1/2 teaspoons salt, black pepper, and cayenne pepper. Add enough cold water to cover. Bring just to a boil over medium-high heat. Reduce the heat to low, cover, and simmer until tender, about 1 hour.

2. 2. Remove chicken, and let rest until cool enough to handle. Skin and bone chicken, leaving the meat in large chunks; set aside.

3. 3. Remove bay leaves from the broth, and discard. Skim as much fat as possible from the surface of the broth. Heat broth to a slow steady boil. In a medium bowl, combine flour, baking powder, and remaining 1/2 teaspoon salt. Stir in milk, and beat until stiff. Drop batter 1 tablespoon at a time into the boiling broth. Cover, and cook for 10 minutes. Add reserved chicken, and cook until heated through, about 5 minutes. The dumplings should be puffed and the meat warmed through. Garnish with parsley, and serve immediately

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