Chicken And Dumplings

• Broth:
• 12 cups cold water
• 1 tablespoon whole black peppercorns
• 4 chicken leg quarters, skinned
• 3 celery stalks, sliced
• 2 medium carrots, peeled and sliced
• 2 bay leaves
• 1 large onion, peeled and cut into 8 wedges
• Dumplings:
• 4.5 ounces all-purpose flour (about 1 cup), divided
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup chilled butter, cut into small pieces
• 3 tablespoons buttermilk
• Remaining ingredients:
• Cooking spray
• 1 1/2 cups chopped onion
• 1 cup thinly sliced celery
• 3/4 cup (1/4-inch-thick) slices carrot
• 3/4 teaspoon salt
• 1 tablespoon all-purpose flour
• 2 tablespoons finely chopped fresh chives

1. To prepare broth, combine first 7 ingredients in a large stockpot; bring to a boil. Reduce heat to medium-low, and simmer 2 hours, skimming as necessary. Remove chicken from broth; cool. Remove meat from bones. Shred meat; set aside. Discard bones. Strain broth through a sieve over a bowl; discard solids. Place broth in a large saucepan; bring to a boil. Cook until reduced to 6 cups (about 8 minutes).
2. To prepare dumplings, weigh or lightly spoon 5 ounces (about 1 cup) flour into a dry measuring cup; level with a knife. Combine 4 ounces (3/4 cup) flour, baking powder, and 1/4 teaspoon salt; stir with a whisk. Cut in butter with a pastry blender or two knives until mixture resembles coarse meal. Add buttermilk; stir to combine. Turn dough out onto a lightly floured surface; knead 5 times, adding remaining 1 ounces (1/4 cup) flour as needed. Divide mixture into 24 equal portions.
3. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add chopped onion, 1 cup celery, and 3/4 cup carrot to pan; saute 4 minutes, stirring occasionally. Add broth and 3/4 teaspoon salt; bring to a boil. Reduce heat, and simmer 20 minutes or until vegetables are tender. Drop dumplings into pan; cover and cook 10 minutes or until dumplings are done, stirring occasionally. Remove 1/4 cup liquid from pan; stir in 1 tablespoon flour. Return chicken to pan. Add flour mixture to pan; bring to a boil. Cook 1 minute or until slightly thick, stirring occasionally. Remove from heat; stir in chives.

cold water, whole black peppercorns, chicken, celery stalks, carrots, bay leaves, onion, flour, baking powder, salt, chilled butter, buttermilk, remaining ingredients, cooking spray, onion, celery, carrot, salt, flour, fresh chives

Taken from www.myrecipes.com/recipe/chicken-dumplings-12 (may not work)