I know that canned stock is readily available but I had none and I did have a lot of frozen parts in the freezer so that's what I used.
To 8 quarts of water in a large marmite I added one large onion, unpeeled and cut in half, 2 carrots chopped, a celery bottom trimmed from the package we bought, a teaspoon of cracked pepper, thyme and a bay leaf. I also added 1 heaping tablespoon of chicken base and 2 tablespoons of salt.
|Dumplings are about ready, steamed and light|
I had 4 chicken breast bones with some meat attached and a chicken back.
All in the pot and simmer, not boil, for about 2 hours. Taste for seasoning, filter and set aside.
To make the Chicken and Dumplings:
1 cup flour
2 teaspoons baking powder
1/2 t salt
1 teaspoon chopped chives
1 egg mixed with
1/2 c buttermilk
Mix dry ingredients then add egg and milk mixture. Do not over mix, set aside for a few minutes.
2 carrots chopped 1/4 inch
1 onion chopped 1/4 inch
2 stalks celery 1/4 inch
1/2 cup or less flour
2 T butter
4 Quarts of broth
Saute veggies in butter till onions sweat and add flour. Pour in broth and allow to come to a boil. Drop dumpling batter by teaspoonful as they will expand x 3 or so. Cover pot and simmer for 15-20 minutes to steam dumplings. Needed a bit more salt but overall very tasty. Dumplings were light as pillows and a perfect texture.