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1
For the chicken: Preheat the oven to 350 degrees F.
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2
Coat the chickens with the softened butter and sprinkle with salt, and pepper, to taste.
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3
Arrange the chickens in a roasting pan and roast the chickens until an instant-read thermometer inserted into the leg registers 165 degrees F, (make sure the thermometer doesn't touch bone), about 55 minutes.
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4
Once the chickens are cooked, remove them to a cutting board.
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5
When cool enough to handle, remove the meat from the bones.
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6
Reserve the bones to use for the stock.
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7
Set the meat aside until ready to use.
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8
For the broth: Combine the chicken broth and juices, onion, celery salt, granulated onion, granulated garlic, black pepper in a large pot and cover with water.
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9
Bring to a boil over medium heat, then drain and reserve the broth.
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10
For the dumplings: Add the eggs, butter and flour in a medium bowl and combine well.
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11
Form into a ball and transfer to a floured surface.
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12
Roll the dough out to a thickness of 1/4-inch and cut into 1-inch squares.
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13
For the roux: Melt the butter over low heat in a heavy bottomed pot.
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14
Add the flour, whisking continuously, until it thickens and becomes an almond color.
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15
Bring the broth back to a boil, then add the chicken, dumplings, and the roux to thicken the broth.
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16
Reduce the heat to a simmer and cook for 35 minutes while stirring frequently.
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17
Transfer the chicken and dumplings to a serving bowl and serve.
