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1
Bring water to a boil in a large pot.
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2
Add the chicken, 1 teaspoon of salt, onion, celery, garlic, bay leaf and parsley to the pot.
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3
Reduce the heat to simmer and cook the chicken, uncovered, for 2 hours.
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4
The liquid will reduce by about one third.
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5
When the chicken has cooked, remove it from the pot and set it aside.
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6
Strain the stock to remove all the vegetables and floating scum.
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7
You want only the stock and the chicken, so toss everything else out.
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8
Pour 1 1/2 quarts (6 cups) of the stock back into the pot (keep the leftover stock, if any, for another recipe - it can be frozen).
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9
Add coarsely ground pepper, the remaining 1/2 teaspoon salt and the tablespoon of lemon juice, then reheat the stock over medium heat while preparing the Dumplings.
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10
For the Dumplings, combine the flour, baking powder, 1 1/4 teaspoons salt and milk in a medium bowl.
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11
Stir well until smooth, then let the dough rest for 5 to 20 minutes.
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12
Roll the dough out onto a floured surface to about a 1/2-inch thickness.
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13
Cut the dough into 1/2-inch squares and drop each square into the simmering stock.
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14
Use all of the dough.
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15
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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16
Simmer for 20 to 30 minutes until thick. Stir often.
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17
While the stock is thickening, the chicken will have become cool enough to handle.
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18
Tear all the meat from the bones and remove the skin.
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19
Cut the chicken neatly into bite-size pieces and drop them into the pot.
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20
Discard the skin and bones.
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21
Continue to simmer the chicken and dumplings for another 5 to 10 minutes, but don't stir too vigorously or the chicken will shred and fall apart.
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22
You want big chunks of chicken in the end.
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23
When the gravy has reached the desired consistency, ladle four portions onto plates and serve hot.
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24
Serve with your choice of steamed vegetables, if desired.
