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1
Boil 3 quarts water in a large pot.
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2
Add chicken, 1 t salt, onion, celery, garlic, bay leaf and parsley and simmer for 2 hours.
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3
The liquid will reduce by 1/3.
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4
When chicken is cooked, remove it and set aside.
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5
Strain stock and throw away everything but the stock.
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6
Put 6 cups of the stock back into the pot. (Leftover stock can be frozen.)
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7
Add the pepper, 1/2 t salt and lemon juice and reheat while you mix dumplings.
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8
For dumplings, mix flour, baking powder, 1-1/4 t salt and milk in a medium bowl.
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9
Stir until smooth, then let dough rest for 5-10 minutes.
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10
Roll dough onto a floured surface to about 1/2 inch thickness. (Handle the dough as little as possible for good dumplings).
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11
Cut the dough into 1/2 inch squares (I use a pizza cutter) and drop each square into the simmering stock.
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12
Use all of the dough.
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13
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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14
Simmer for 20 to 30 minutes until thick.
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15
Stir often.
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16
While the stock is thickening, the chicken will have cooled.
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17
Tear all the meat from the bones and remove the skin.
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18
Cut chicken into bite sized pieces and drop them into the pot.
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19
Cook for another 5 to 10 minutes, but stir carefully so you don't break the chicken up.
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20
When the gravy has reached the desired consistency, ladle four portions onto plates and serve hot.
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21
(Very good over mashed potatoes.).
