A comforting and flavorful dish featuring tender chicken and soft herb-infused dumplings.
Place the whole chicken, salt, pepper, and the onion in a large pot. Cover with water and bring to a boil. Reduce heat and simmer until the chicken is tender.
Simmering the chicken slowly ensures it becomes tender and flavorful.
Remove the chicken from the pot and let it cool. Strain the broth and return it to the pot.
Straining the broth removes any impurities, resulting in a clear and rich base.
Debone and skin the chicken, then shred the meat into bite-sized pieces. Set aside.
Shredding the chicken while it's slightly warm makes the process easier.
In a mixing bowl, combine the flour, baking powder, salt, and parsley. Cut in the butter until the mixture resembles coarse crumbs.
Using cold butter helps create light and fluffy dumplings.
Add the egg and milk to the dry mixture. Stir until a soft dough forms.
Avoid overmixing the dough to keep the dumplings tender.
Roll the dough out on a floured surface to about 1/4-inch thickness. Cut into strips.
Flour the rolling pin to prevent the dough from sticking.
Bring the broth to a gentle simmer. Drop the dumpling strips into the broth and cook until they are tender.
Ensure the broth is gently simmering to cook the dumplings evenly.
Add the shredded chicken and milk to the pot. Stir gently and cook for an additional 10 minutes.
Stirring gently prevents the dumplings from breaking apart.
Serve the chicken and dumplings hot, garnished with additional parsley if desired.
Serving the dish immediately ensures the dumplings remain soft and flavorful.
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