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1
Bring the water to a boil in a large pot.
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2
Add the chicken, 1tsp. 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 only want 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
Use a smaller pot of a large saucepan for this.
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10
Add pepper, remaining 1/2 teaspoons salt, and lemon juice.
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11
Reheat stock over med. heat while preparing dumplings.
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12
For dumplings: Combine ingredients in bowl.
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13
Stir until smooth, let rest for 5-10 minute
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14
Roll out onto floured surface to 1/2 inch thickness.
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15
Cut into 1/2 inch squares and drop into the simmering stock.
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16
Use all of the dough.
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17
They will first swell and then shrink as they partially dissolve to thicken the stock into a white gravy.
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18
Simmer for 20-30 minute until desired thickness.
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19
Stir often.
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20
While stock is thickening, the chicken will have become cool enough to handle.
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21
tear the meat from bones and remove skin.
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22
Cut meat into bite-size or desired size pieces.
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23
Add to pot.
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24
Simmer till chicken heated (5-10 min.).
