Chicken and Dumplings

Directions

1. 1
   Place chicken in a Dutch oven with onion, carrots, celery, garlic, bay leaves, thyme, parsley, 1 1/2 teaspoons salt, black pepper, and cayenne pepper.
2. 2
   Add enough cold water to cover.
3. 3
   Bring just to a boil over medium-high heat.
4. 4
   Reduce the heat to low, cover, and simmer until tender, about 1 hour.
5. 5
   Remove chicken, and let rest until cool enough to handle.
6. 6
   Skin and bone chicken, leaving the meat in large chunks; set aside.
7. 7
   Remove bay leaves from the broth, and discard.
8. 8
   Skim as much fat as possible from the surface of the broth.
9. 9
   Heat broth to a slow steady boil.
10. 10
    In a medium bowl, combine flour, baking powder, and remaining 1/2 teaspoon salt.
11. 11
    Stir in milk, and beat until stiff.
12. 12
    Drop batter 1 tablespoon at a time into the boiling broth.
13. 13
    Cover, and cook for 10 minutes.
14. 14
    Add reserved chicken, and cook until heated through, about 5 minutes.
15. 15
    The dumplings should be puffed and the meat warmed through.
16. 16
    Garnish with parsley, and serve immediately.