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Chicken and Dumplings

1 whole chicken, 5 lbs, cut up
8 cups chicken stock
3 stalks celery, diced
3 carrots, sliced
1 onion, chopped
2 teaspoons salt
2 cloves garlic, minced
1 bay leaf
1/2 teaspoon black pepper
1/2 teaspoon mace, or pinch of nutmeg

2 cups all-purpose flour, sifted
3 teaspoons baking powder
1 teaspoon salt
2 eggs, lightly beaten
2/3 cup milk
2 tablespoons fresh parsley, chopped
1/2 teaspoon black pepper

Place the chicken in a stockpot and pour enough stock just to cover.
Add celery, carrots, onion, salt, garlic, bay leaf, pepper and
mace. Bring to a boil, reduce heat, cover and simmer 1 hour. With
a slotted spoon, remove chicken breasts, set aside and continue
simmering 30 minutes longer. Remove remaining chicken pieces and
set aside with breasts. When chicken is cool enough to handle,
shred meat, discard skin and bones, then set aside. While the
chicken is cooking mix up the dumpling batter. Sift together flour,
salt and baking powder into a medium bowl. Add eggs, milk, parsley,
pepper and mix lightly. For lighter dumplings let batter sit 10
minutes to 1 hour before using. About 20 minutes before you plan
to eat, bring the broth to a boil. Drop the batter into the broth
by the tablespoons. Reduce heat, cover and simmer 15 minutes. Spoon
dumplings and thickened broth over chicken and serve.


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