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1
Rinse the hen under cool water and pat dry.
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2
Season the hen with salt and pepper.
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3
Place the hen in a large stock pot.
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4
Add the onions, carrots, celery, jalapenos, garlic, bay leaves and thyme to the pot.
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5
Add enough water (1 gallon) to cover the hen.
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6
Season with salt and lots of black pepper.
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7
Bring the liquid to a boil and reduce to a simmer.
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8
Simmer the liquid for about 2 hours or until the meat falls of the bones.
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9
Skim off the scum from the stock every 30 minutes.
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10
Remove from the heat and cool for about 20 minutes.
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11
Strain the stock through a fine mesh strainer, reserving the stock, the hen, and 1 cup of the cooked vegetables.
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12
Place the stock in a smaller stock pot and bring the liquid to a simmer.
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13
Remove the meat from the hen, discarding the skin and bones.
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14
Tear the meat into smaller pieces.
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15
In a mixing bowl, combine the flour, baking powder and salt together.
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16
Using a fork, mash the reserved cooked vegetables.
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17
Stir the mashed vegetables and milk into the flour mixture.
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18
Stir to incorporate completely.
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19
Lightly dust the surface with flour.
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20
Turn the dough mixture out onto the floured surface.
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21
Dust the top of the dough with flour.
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22
Lightly press out the dough very thin, about 1/8-inch thick.
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23
Using a sharp knife, cut the dough into strips, 2 inches long and 1-inch wide.
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24
Add the cream to the simmered liquid.
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25
Add the dumplings to the simmering liquid.
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26
Cook the mixture, stirring occasionally for about 30 minutes.
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27
Stir in the green onions and parsley.
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28
Serve warm.
