Chicken And Dumplings (From Scratch)

• FOR THE STEW
• 1 (4 lb) whole chickens
• 3 quarts water
• 3 cups onions, chopped
• 1 cup celery, chopped
• 1 cup carrot, chopped
• 1 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 10 garlic cloves, peeled
• 4 sprigs thyme
• 2 bay leaves
• 1/4 cup all-purpose flour
• 2 teaspoons cornstarch
• 3 tablespoons heavy cream
• FOR THE DUMPLINGS
• 3/4 cup 1% low-fat milk
• 1 large egg
• 1 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon cornmeal
• 1/2 teaspoon salt
• 1 tablespoon parsley, chopped
• fresh ground pepper

1. FOR THE STEW: Remove and discard giblets and neck from chicken. Rinse chicken with cold water, and place chicken in an 8-quart stockpot. Add 3 quarts water and next 8 ingredients (through bay leaves); bring to a simmer.
2. Reduce heat and simmer 45 minutes; skim surface occasionally, discarding solids.
3. Remove chicken from pot; cool. Strain stock through a sieve into a large and discard solids. Remove chicken meat from bones; tear chicken meat into 2-inch pieces, and store in refrigerator. Let stock cool to room temperature.
4. Pour stock into zip lock bags. Let stand 15 minutes. Working with one bag at a time, snip off a corner of bag; drain liquid into stockpot stopping before fat layer reaches opening. Discard fat Repeat procedure with remaining bag.
5. Bring stock to a boil over medium-high heat; reduce heat, and simmer until reduced to about 8 cups (about 15 minutes).
6. Heat a cast-iron skillet over medium-high heat for 5 minutes. Lightly spoon 1/4 cup flour into a dry measuring cup; level with a knife. Add flour to pan; cook 1 minute or until lightly browned, stirring constantly.
7. Combine browned flour and cornstarch in a large bowl; add 2/3 cup of the stock to flour mixture, stirring with a whisk until smooth. Add flour mixture to remaining stock in pan; bring to a boil over medium-high heat. Cook 2 minutes or until slightly thickened. Reduce heat; stir in cream. Add chicken; keep warm over low heat.
8. FOR THE DUMPLINGS: Combine milk and egg in a medium bowl Lightly spoon 1 1/2 cup all-purpose flour into dry measuring cup and level with a knife. Combine the flour, baking powder, cornmeal and 1/2 teaspoons salt.
9. Add flour mixture to milk mixture, stirring with a fork just until dry ingredients are moistened. Drop one-third of dumpling batter by 8 heaping teaspoonfuls onto chicken mixture. Cover and cook for 3 minutes or until the dumplings are done (do not allow chicken mixture to boil) Remove dumpling with a slotted spoon; place in a large serving bowl or on a deep serving platter; keep warm. Repeat procedure with remaining dumpling batter.
10. Remove pan from heat; slowly pour stew over dumplings, Sprinkle with chopped parsley and freshly ground black pepper. Serve immediately.

stew, whole chickens, water, onions, celery, carrot, salt, fresh ground pepper, garlic, thyme, bay leaves, flour, cornstarch, heavy cream, dumplings, milk, egg, flour, baking powder, cornmeal, salt, parsley, fresh ground pepper

Taken from www.food.com/recipe/chicken-and-dumplings-from-scratch-410891 (may not work)