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1
Rinse the chicken, pat dry, and remove any excess fat.
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2
Place the chicken in a large pot and add the cold water to cover.
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3
Add the celery, butter, thyme, sage, salt, and pepper and bring to a low boil over medium-high heat.
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4
Reduce the heat to low and simmer for 45 minutes to 1 hour, uncovered, skimming the rising foam as needed.
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5
Remove the chicken, reserving the cooking liquid in the pot, and set aside until cool enough to handle.
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6
Skin and bone the chicken, setting aside the meat and discarding the skin and bones.
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7
Tear the meat into bite-size pieces.
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8
Combine the flour, salt, baking soda, and sugar in a bowl and stir to mix.
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9
Cut the butter into the flour mixture using a pastry blender or two knives in a crosscutting motion until the mixture resembles coarse meal.
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10
Work quickly so the butter remains cool and doesnt melt into the flour.
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11
Make a well in the center of the flour mixture and add 1/2 cup of the buttermilk.
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12
Stir to combine, just until the dough comes together.
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13
If the dough is dry and crumbly, add a little more buttermilk, 1 tablespoon at a time, just until the dough comes together.
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14
Form into a flat disk, wrap tightly, and refrigerate for about 1 hour.
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15
Turn the dough onto a lightly floured surface, roll about 1/4 inch thick, and cut into 2-inch squares.
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16
Bring the reserved cooking liquid to a low boil and drop in the dumplings one at a time to keep them from sticking.
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17
The broth should continue at a low boil; increase the heat if needed.
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18
Add the chicken and bring back to a simmer.
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19
Cover and simmer, undisturbed, for 15 to 20 minutes, until the dumplings are cooked through.
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20
Test for doneness by slicing a dumpling in half.
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21
If it is light and airy throughout, you know its done, but if its dense in the center, it needs more time.
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22
When the dumplings are done, remove from the heat, season with additional salt and pepper to taste, stir in the parsley, and serve warm.
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23
Speaking of resourcefulness, my mother, Say, used to make her version of chicken and dumplings with flour tortillas in place of the dumplings.
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24
That way, she didnt have to go to the trouble of making the dumpling dough.
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25
To make this dish Say-style, use 4 flour tortillas, cut in half crosswise and then into 1-inch strips, in place of the dumplings.
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26
Dust the tortillas lightly with flour to keep them from sticking when cut and add the strips to the pot, one at a time, with the shredded chicken.
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27
Cover and cook for about 10 minutes, until plump and tender.
