Cooked Chicken for Dumplings

• 1 (3 -5 lb) whole chickens
• water
• 2 onions
• 3 carrots
• 3 stalks celery & leaves
• 2 garlic cloves
• 2 teaspoons salt
• 2 teaspoons pepper

1. Put chicken, vegetables and seasoning in largest stockpot you have.
2. Cover with water to fill almost to top.
3. Bring to boil, then reduce heat to simmer for 30-45 minutes.
4. Carefully lift chicken out of broth, it will most likely fall apart.
5. Place in bowl to cool so you can pick meat off bones.
6. Strain the broth to remove the soggy vegetables.
7. Pour broth back into stock pot.
8. Check for seasoning.
9. Pick chicken meat off bones and tear into bite size pieces.
10. Return chicken to broth.
11. Bring stew back to boil and reduce heat to simmer.
12. Add dumplings of your choice.

whole chickens, water, onions, carrots, stalks celery, garlic, salt, pepper

Taken from www.food.com/recipe/cooked-chicken-for-dumplings-279917 (may not work)