Boggis's Chicken (chicken & Dumplings)

Total Time: 2 hrs 45 mins Preparation Time: 45 mins Cook Time: 2 hrs

Ingredients

• Servings: 10
• 3 1/2 lbs chicken
• 1 onion, halved
• 1 lb carrot, peeled and sliced thickly
• 2 stalks celery, chopped
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon sea salt
• 1/2 teaspoon freshly cracked pepper
• 1 chicken flavored bullion cube
• 5 ounces frozen or fresh peas
• 5 tablespoons butter
• 1/2 cup flour
• 2 cups milk
• 3 1/2 cups chicken stock (from above ingredients)
• 6 tablespoons fresh parsley, chopped
• salt and pepper, to taste
• 1 1/4 cups flour
• 1 teaspoon baking powder
• 2 ounces crisco or 2 ounces vegetable shortening
• 2 ounces corn, fresh or canned
• 1 pinch salt
• cold water

Recipe

• 1 put chicken into a large pot with other ingredients, except the peas.
• 2 add enough water to cover 3/4 of the chicken.
• 3 cover pot and bring to a gentle boil, reducing heat to a simmer.
• 4 simmer about 1 1/2 hours.
• 5 remove chicken from pot and cool.
• 6 reserve the liquid and carrots.
• 7 skim off any fat.
• 8 chop up chicken into bite sized pieces.
• 9 sauce: melt butter and add flour.
• 10 stir, cooking for 1 minute.
• 11 combine milk and chicken stock and gradually add to butter/flour mixture.
• 12 boil and cook for one minute.
• 13 remove from heat.
• 14 stir in 5 1/2 tablespoons of parsley, salt and pepper.
• 15 dumplings: mix together flour, baking powder, shortening, corn (optional), salt and pepper.
• 16 bind with enough cold water to make a smooth dough.
• 17 with floured hands, divide the dough into 12 portions and roll into balls.
• 18 in a large pot, bring sauce back to a simmer and add the chicken, carrots, peas and dumplings (they will sink).
• 19 cover with a lid and cook for 20 minutes until dumplings are light and fluffy.
• 20 sprinkle with remaining parsley and serve.