Ingredients:

  • 1 whole chicken (approx. 3 lbs) or bone-in pieces
  • 1 large yellow onion, quartered (for broth)
  • 2 medium carrots, roughly chopped (for broth)
  • 2 celery stalks, roughly chopped (for broth)
  • 2 bay leaves
  • 1 teaspoon whole black peppercorns
  • 12 cups cold water
  • 1 tablespoon kosher salt (for broth)
  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, finely diced (for stew)
  • 2 medium carrots, finely diced (for stew)
  • 2 celery stalks, finely diced (for stew)
  • 1/2 cup all-purpose flour (for thickener)
  • 1 teaspoon fresh thyme leaves
  • 1/4 cup fresh parsley, chopped (for garnish)
  • 2 cups all-purpose flour (for dumplings)
  • 1 tablespoon baking powder (for dumplings)
  • 1 teaspoon fine sea salt (for dumplings)
  • 4 tablespoons cold unsalted butter, cubed (for dumplings)
  • 3/4 cup cold whole milk or buttermilk (for dumplings)

Instructions:

  1. Simmer the Base: Place the chicken, quartered onion, rough carrots/celery, bay leaves, and peppercorns into the stock pot. Cover completely with cold water. Add 1 tablespoon of salt. Bring slowly to a boil, then immediately reduce heat to a gentle simmer. Cook for 1 to 1.5 hours, or until the chicken is fork-tender.
  2. Skim and Strain: Simmer gently, skimming any foam/impurities from the surface for the first 30 minutes. Carefully remove the chicken and set aside to cool slightly. Strain the broth through a fine-mesh sieve into a clean bowl; discard the solids. Return the strained broth (about 8-10 cups) to the clean pot.
  3. Prepare the Meat: Once cool enough to handle, shred all the chicken meat, discarding skin and bones. Set the shredded meat aside.
  4. Sauté the Aromatics: In the same pot, melt the 4 tbsp butter over medium heat. Add the finely diced onion, carrots, and celery. Sauté gently for 8–10 minutes until softened.
  5. Make the Roux: Sprinkle the 1/2 cup of flour over the softened vegetables. Stir constantly for 2 minutes to cook out the raw flour taste.
  6. Thicken the Broth: Gradually whisk in 6 cups of the reserved chicken stock, ensuring no lumps form. Bring to a gentle simmer. Add thyme. Taste and adjust seasoning.
  7. Add Chicken: Stir the shredded chicken back into the simmering broth. Keep the heat low; the stew should be gently bubbling.
  8. Mix Dry Dumpling Ingredients: In a separate bowl, whisk together the 2 cups of flour, baking powder, and salt for the dumplings.
  9. Cut in Butter & Form Dough: Use your fingertips to quickly cut the cold, cubed butter into the flour until the mixture resembles coarse breadcrumbs. Pour in the cold milk and mix quickly with a fork until just combined. Do not overmix.
  10. Drop and Cook: Increase the heat on the stew slightly until it is at a steady, gentle simmer. Drop the dumpling dough by the tablespoonful directly onto the simmering stew surface, leaving space between each.
  11. Steam: Cover the pot tightly with a lid (do not lift the lid) and steam for 15–18 minutes total until the dumplings are puffed and cooked through.
  12. Serve: Uncover, garnish generously with fresh parsley, and serve immediately.