Southern Chicken and Dumplings

• 3 pounds chicken, whole
• 3 each parsley sprigs
• 3 each dill weed sprigs
• 3 each carrots sliced
• 2 each onions yellow, quartered
• 2 each parsnips sliced
• 2 tablespoons parsley leaves chopped
• 1/2 teaspoon black pepper

1. Tie parsley and dill springs with thread.
2. Cut thechicken into serving-sized pieces.
3. Put the chicken and its giblets, discarding the liver, into very large heavy pot.
4. Add the carrots, onions, parsnips (if using), pepper, chopped parsley or dill and the tied sprigs.
5. Add enough water to cover all ingredients.
6. Bring to a boil, then reduce heat and simmer for 45 to 60 minutes or until chicken is tender.
7. Skim off the fat and foam as it rises to surface.
8. When the chicken is done, remove and discard the parsley and dill sprigs.
9. Using a slotted spoon, place the chicken and vegetables into a bowl and keep warm in an oven that has been slightly heated then heat turned off.
10. Serve with dumplings.

chicken, parsley sprigs, dill, carrots, onions yellow, parsley, black pepper

Taken from recipeland.com/recipe/v/southern-chicken-dumplings-41119 (may not work)