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1
Simmer the chicken in water until meat begins to fall from the bones, about 1 hour.
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2
Remove chicken from water to cool.
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3
Chill the water.
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4
Grease will come to the top.
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5
Remove grease and retain chicken stock.
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6
Remove the meat from the chicken and chop, discard bones and skin.
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7
Place all the vegetables in a large pot or Dutch oven.
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8
Cover with water, bring to a boil, reduce heat and simmer until tender, about 15 minutes.
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9
Drain off the water.
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10
Add chicken stock, parsley, chopped chicken, pepper, garlic powder, chicken base, and egg color.
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11
Mix a few tablespoons of cornstarch with an equal amount of water.
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12
Add, little by little, to the pot until the mixture is thickened to the desired consistency.
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13
Note: cornstarch doesn't come to its full thickening power until it comes to a boil.
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14
Dumplins: Preheat the oven to 350 degrees F. Place eggs, chicken base, parsley, and egg coloring in mixing bowl.
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15
Whisk with a fork until well mixed.
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16
Add water and baking mix.
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17
Mix on low speed for 3 minutes using a dough hook or paddle.
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18
Put 1 1/2 cups of gravy in a large baking pan, drop dumplings in the gravy using a tablespoon or 2-ounce scoop.
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19
Dip scoop in oil often to prevent sticking.
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20
Cover with foil and bake for 30 minutes.
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21
Dumplings are done when they spring back the touch.
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22
Dumplings will not be brown.
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23
Serve Hot!
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24
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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25
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
