Chicken In A Pot With Cornmeal-Herb Dumplings

• 2 large onions (about 1 pound)
• 12 cups water
• 4 chicken thighs (about 2 pounds), skinned
• 3 chicken breast halves (about 1 1/2 pounds), skinned
• 3 chicken drumsticks (about 3/4 pound), skinned
• 8 large carrots, cut into 2-inch pieces
• 4 large celery stalks, cut into 2-inch pieces
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1/8 teaspoon dried dill
• 4 large parsley sprigs
• 4 garlic cloves, crushed
• Minced fresh parsley (optional)
• Minced fresh chives (optional)

1. Cut each onion into 4 wedges, leaving roots and skin intact. Combine the onions and next 11 ingredients (onions through garlic) in a large Dutch oven or stockpot, and bring to a boil. Reduce heat, and simmer, uncovered, for 1 1/2 hours or until chicken is done and vegetables are tender. Strain the mixture through a cheesecloth-lined colander into a large bowl; discard the parsley sprigs and garlic.
2. Remove chicken from bones, and discard bones. Peel the onions. Place chicken-vegetable mixture in a bowl; cover and chill. Cover broth and chill at least 24 hours.
3. Skim the solidified fat from surface of broth, and discard. Prepare the Cornmeal-Herb Dumplings. Combine the broth, chicken, and cooked vegetables in Dutch oven, and cook over medium heat until thoroughly heated. Ladle soup into large shallow bowls; top with Cornmeal-Herb Dumplings. Garnish soup with fresh parsley and minced chives, if desired.

onions, water, chicken, chicken, chicken, carrots, celery stalks, salt, pepper, dill, parsley sprigs, garlic, fresh parsley, fresh chives

Taken from www.myrecipes.com/recipe/chicken-a-pot-with-cornmeal-herb-dumplings (may not work)