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1
Place chicken in a large Dutch oven, and cover with water; bring to a boil. Cover, reduce heat, and simmer 2 hours. Uncover, and simmer an additional 30 minutes or until chicken is tender and broth is reduced by half. Remove chicken from broth; cool. Bone chicken, and cut into bite-size pieces. Set chicken and broth aside.
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2
Combine next 3 ingredients; cut in butter with pastry blender until mixture resembles coarse meal. Add 1 cup milk; stir until well blended. Bring reserved broth to a boil. Drop batter by heaping tablespoonfuls into boiling broth, allowing room for dumplings to expand during cooking process. Cover immediately; reduce heat, and simmer 12 minutes or until a wooden pick inserted in center of each dumpling comes out clean. Repeat procedure with remaining batter, if necessary. Transfer chicken and dumplings to serving platter, and keep warm.
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3
Cook remaining broth over high heat until reduced by half. Add 3 tablespoons flour to broth, stirring until smooth. Cook 3 minutes, stirring constantly. Gradually add 1 cup milk, stirring well. Cook over medium heat, stirring constantly, until thickened. Stir in 1/2 teaspoon salt and pepper. Pour gravy over chicken and dumplings.
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4
Note: Dumplings are primarily cooked by steam heat, and should be kept covered during cooking. To prevent overcrowding of dumplings, allow room for expansion when placing batter in broth.
