Chicken and Dumplings

Description
Chicken & Dumplings

Ingredients Soup

 * 2 1/2 - 3 lbs chicken (I prefer chopped but can be done whole)
 * 3 cups water
 * 1 medium onion(cut into wedges)
 * 3/4 tsp salt
 * 1/2 tsp dried sage or marjoram
 * 1/4 tsp black pepper
 * 1 bay leaf
 * 1 cup sliced celery (about 2 stalks)
 * 1 cup thinly sliced carrot
 * 1/2 cup cold water
 * 1/4 cup all purpose flour

Directions

 * 1) In 4 quart Dutch oven combine chicken, 3 cups water, onion, salt, sage, pepper, and bay leaf. Bring to boiling and reduce heat. Simmer, covered for 25 minutes
 * 2) Add celery and carrot. Return to boil and simmer covered for about 10 minutes or until veggies are tender and chicken is cooked. Discard bay leaf
 * 3) Spoon dumpling batter on top. Return to boiling and simmer covered for 12-15 minutes or until dumplings are cooked. Transfer everything but broth to a serving platter and keep warm
 * 4) Make gravy: Pour 2 cups of broth into measuring cup and skim off fat. Pour liquid into dutch oven. Mix 1/2 cup cold water with 1/4 cup flour and stir into dutch oven. Cook until thickened and bubbly. Serve gravy over meat & dumplings

Directions for Dumplings

 * 1) In medium bowl combine 1 cup flour, 1 tsp baking powder, and 1/2 tsp salt. Cut in 2 Tbsp shortening until it looks like crumbs. Add 1/2 cup buttermilk(we used milk ok too) stirring until moistened.