When it comes to “comfort food” – food that’s just relaxing to sit down to, chicken and dumplings are hard to beat in the American repertoire. Warm and flavorful, this is the perfect dinner for a rainy spring or autumn day.
In a large pot over high heat, bring to a boil:
1 large chicken – cut up, including neck and giblets
1 medium onion studded with 3 whole cloves
3 celery tops
1 carrot, sliced
2 bay leaves
15 ml salt
700 ml hot water
Once it comes to a boil, reduce the heat and simmer (very light bubble) for 1½ to 2 hours. Discard celery, onion and bay leaves, neck and giblets. Bone the chicken, discarding the skin and bones, and returning the meat to the broth. Add any vegetables you would like (extra carrots, peas etc.)
In a large bowl, mix together with a fork:
315 ml flour
10 ml double-acting baking powder
5 ml chopped parsley
2.5 ml salt
Slowly mix in until a soft, sticky dough forms:
150 ml milk
30 ml salad oil
Drop by large spoonfuls onto chicken soup mixture until all dough is gone and pot is covered in dumplings. Cook uncovered 10 minutes. Cover and cook 10 minutes more. With slotted spoon, remove dumplings. Spoon chicken into serving dish, and top with dumplings.