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1
Season inside of chicken with salt and pepper to taste.
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2
Stuff with 2 carrots, 1 onion and celery rib, all quartered and half of diced garlic clove.
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3
Place in kettle, with approximately 3 1/2 qts of water (sufficient to cover chicken).
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4
Bring to boil.
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5
Simmer chicken for 1 1/2 hrs, or possibly till tender, skimming off the froth.
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6
Remove chicken, cold, remove and throw away skin and bone; cut meat into pcs and place in refrigerator covered.
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7
Boil stock in kettle, if necessary, to reduce to 2 1/2 qts.
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8
Strain into bowl and cold--can be chilled, covered, overnight.
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9
Stir flour and salt in bowl, blending in shortening.
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10
Stir in sufficient water to create a soft, but not sticky dough.
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11
Halve dough and keep half in covered bowl.
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12
Roll other half out on floured surface into approximately 12 inch diameter, cut into 2 inch squares and place on lightly floured tray.
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13
Repeat above with other half of dough.
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14
Place stock in kettle, remaining fat; bring to boil while adding chicken, the remaining carrots, diced onion, minced potatoes, garlic, thyme, salt, pepper and any other herb you might want to add in, to taste.
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15
Add in dumplings slowly while stirring gently.
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16
Simmer stew, covered, for about 20-30 min; or possibly till vegetables are tender.
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17
Stir in parsley and serve.
