1. Heat the oil in a large pot or Dutch oven over medium high heat. Season the chicken with salt and pepper. Brown in batches, 4 to 6 minutes per side. Transfer to a plate and reserve the pot. 2. Add the celery, carrots, onions, thyme and garlic to the drippings in the pot and cook, stirring, until the vegetables begin to soften (5 to 7 minutes). Add the chicken, poultry seasoning and 10 cups water. Bring to a simmer and cook until the chicken is cooked through (25 to 30 minutes). Transfer the chicken to a plate and let cool. Shred the chicken with 2 forks and return it to the pot (discarding the skin and bones). 3. Whisk together 1/2 cup flour, 2 cups cooking liquid, and 1/4 teaspoon each salt and pepper in a small bowl. Slowly whisk the flour mixture back into the pot and simmer until slightly thickened (8 to 10 minutes). 4. Whisk together the remaining 2 cups of flour, the baking powder, baking soda and 1/4 teaspoon each salt and pepper in a medium bowl. Whisk in the butter, buttermilk and parsley. Reduce heat to low and drop the mixture into the broth in 8 large spoonfuls. Simmer, covered, until the dumplings are firm (12 to 15 minutes). ---------------------------------------------------------------------------
Nutrition
Ingredients
