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1
Add enough water in stock pot to cover chicken.
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2
Add chicken, onions, bay leaves, butter, salt and pepper.
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3
Bring to a boil then reduce heat to medium low heat, cover and simmer for 1 hour or until cooked fully and tender.
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4
When the chicken is cooked, remove from stock and put on cutting board or large bowl to cool.
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5
Leave stock in the pot.
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6
When chicken is cool enough to handle, pull chicken off the bone and discard the bones and skin.
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7
Cut the chicken into desired size and set aside.
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8
FOR THE DUMPLINGS:
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9
Put the flour, baking powder and salt in a large mixing bowl whisk together until well combined.
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10
Add the oil to the flour mixture and stir o coat flour slightly, then add eggs and water.
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11
Mix just until combined.
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12
Turn dough out onto floured surface and knead until well mixed.
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13
Divide the dough in half.
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14
Roll the dough into a thin rectangle and cut into 1/2 inch strips.
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15
Repeat cross wise cutting to make squares.
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16
Repeat with remaining dough.
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17
Toss squares in flour to keep from sticking together.
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18
Bring the broth back to a rolling boil and shake off excess flour on the dumplings.
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19
Drop into boiling broth and reduce heat to a simmer, uncovered.
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20
Stir occasionally to keep from sticking and cook until dumpling are fully cooked.
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21
They will fluff up some, cook for about 20-25 minutes.
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22
Add the chicken to the pot about last 5 minutes of cooking.
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23
Serve hot with garnish of the parsley.
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24
Add more salt and pepper if needed.
