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1
Wash chicken and remove any excess fat, but not the skin.
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2
Place chicken in a large kettle.
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3
Add vegetables, parsley and dill along with the salt, pepper and garlic.
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4
Add enough water to just cover chiken and vegetables.
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5
Bring to a boil, then immediately lower to a simmer.
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6
Cook for 10 minutes and skim away the foam on top.
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7
Simmer gently, uncovered, for an hour.
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8
Remove the chicken and vegetables.
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9
Remove the chicken from the bones and removing the skin from the chicken.
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10
The vegetables can be sliced and added into this recipe or saved for soup.
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11
Skim away the fat that has formed on top of the broth or refrigerate until the next day and scrape off the solid fat.
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12
Pour 6 cups of the stock back into the pot (the left over stock can be used for another recipe and frozen).
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13
Reheat the stock over medium heat while preparing the Dumplings.
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14
For the Dumplings, combine the flour, baking powder, 1 teaspoon salt and milk in a medium bowl.
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15
Stir until smooth, then let the dough rest for 10 to 20 minutes.
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16
Roll the dough out onto a floured surface to about a 1/2-inch thickness.
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17
Cut the dough into 1/2-inch squares and drop each square into the simmering stock.
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18
Use all of the dough.
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19
The Dumplings will first swell and then slowly shrink as they partially dissolve to thicken the stock into a white gravy.
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20
Simmer for 20 to 30 minutes until thick.
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21
Stir often.
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22
Add bite sized or a little larger pieces of chicken to the pot and continue to simmer for another 10 minutes.
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23
If desired, add the vegetables cooked with the broth, cut into bite sized pieces.
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24
Gently stir so as not to break up the chicken or dumplings.
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25
When the gravy has reached the desired consistency, ladle onto plates and serve hot.
