CHICKEN AND DUMPLINGS

      CHICKEN
          AND
     DUMPLINGS

Ingredients

 1 whole chicken

 2 1/2 quarts cold water

 1 large carrot, cubed

 1 capsicum chopped

 1 onion, chopped

 1 bay leaf

 2 tablespoons all-purpose flour, or as needed

 Salt

Freshly ground black pepper to taste

FOR DUMPLINGS

  1/2 cup cream

  1/2 cup milk

  2 eggs (optional)

  2 cups all-purpose flour  

  4 to 6 tablespoons butter

  1 teaspoons baking powder

  1/2 teaspoon salt

  1 teaspoon sugar

Method:

•  Add Chicken, water, carrot, capsicum, onion, and bay leaf. Bring to a boil, cover, reduce heat to low, and simmer for 1 hour. Remove chicken and transfer to a bowl; set aside to cool.
•  Increase heat and bring the stock to a simmer. Skim off any chicken fat that appears on top of the stock  and reserve in a bowl. Combine 2 to 3 tablespoons of the reserved fat with flour in a small bowl; stir to make a paste, adding more flour if needed. Add the chicken fat and flour mixture to the stock. Reduce heat and simmer for 15 minutes.
•   Remove chicken meat from the carcass and add to the stock. Season with salt, black pepper, to taste. Continue simmering for 10 to 15 minutes.
•   Whisk cream, milk, butter and eggs together in a large bowl.  Add baking powder, sugar, salt and flour.  Stir in all-purpose flour until almost entirely incorporated and make a soft dough.
•  Scoop large dollops of dumpling mixture on top of the chicken stock. Increase heat slightly to medium-high. Cover and simmer until dumplings appear light and fluffy, and a toothpick inserted into the center comes out clean, 10 to 15 minutes. Serve garnish with parsley.