Chicken and Dumplings

Chicken Stew Ingredients:
    • 1 (5-pound) roasting chicken
    • 1 large yellow onion, unpeeled and quartered
    • 2 carrots, unpeeled and halved
    • 2 stalks celery with leaves, cut into thirds
    • 1 large parsnip, unpeeled and cut in half, optional
    • 8 sprigs fresh parsley
    • 5 sprigs fresh thyme
    • 5 sprigs fresh dill
    • 1 head garlic, unpeeled and cut in 1/2 crosswise
    • 1 tablespoons kosher salt
    • 1 teaspoons whole black peppercorns
Plus:
3 carrots
3 celery
5 potatoes

Directions:
• Place the chicken, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16-quart stockpot. Add 3 quarts of water and bring to a boil. Simmer, uncovered, for 1-1.5 hours. Strain the entire contents of the pot through a wire mesh colander, save the chicken and discard the rest of the solids.
• Take all the meat off the chicken, cut up into bite sized pieces and put all or most of the chicken back into stock. Simmer on med-low.
• Into the stew:
    -Peel and slice 3 carrots
    -Slice 3 stalks of celery
    -5 potatoes, peel and cut into cubes
• Simmer 10 minutes, then start dumplings.

Dumpling Ingredients:
4 cups Pamela's Baking & Pancake Mix
1/2 tsp dried thyme (or 1/2 T fresh)
1 tsp dried parsley (or 1 T fresh)
dash of ground nutmeg
1 tsp salt
1 1/3 cups milk

Directions:
Combine dry ingredients then slowly add milk and mix lightly. Drop by heaping spoonfuls into boiling stew. Cover and cook until dough is cooked through. About 10-15 minutes.