A comforting and flavorful dish featuring tender chicken and fluffy herb-infused dumplings, perfect for a cozy meal.
Place the chicken in a large stockpot and cover with water.
Ensure the chicken is fully submerged for even cooking.
Add the onion, carrots, celery, bay leaf, peppercorns, salt, thyme, and rosemary to the pot.
Chop the vegetables into large chunks for easy removal later.
Bring the pot to a boil, then reduce the heat and simmer for 1.5 hours.
Skim off any foam that forms on the surface for a clearer broth.
Remove the chicken from the pot and let it cool.
Use tongs to safely remove the chicken from the hot broth.
Separate the meat from the bones and return the bones to the pot. Simmer for another hour.
This step extracts more flavor from the bones into the broth.
Strain the broth through a fine mesh strainer and discard the solids.
Let the broth cool slightly before straining to avoid burns.
In a mixing bowl, combine the flour, salt, and baking powder.
Sift the dry ingredients together for a smoother dough.
Cut in the butter until the mixture resembles coarse crumbs.
Use cold butter for a flakier texture.
Stir in the buttermilk and parsley to form a stiff dough.
Mix gently to avoid overworking the dough.
Roll out the dough on a floured surface to 1/8 inch thick and cut into strips.
Use a sharp knife for clean cuts.
Bring the strained broth to a simmer and drop in the dumplings.
Stir gently to prevent the dumplings from sticking together.
Cook the dumplings for 10 minutes, then add the chicken meat and cook for another 5 minutes.
Taste the broth and adjust seasoning before serving.
Serve the chicken and dumplings hot, garnished with additional parsley if desired.
Serve immediately for the best texture and flavor.
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