15 Pound Roaster Chickenor 5 large chicken breasts for all white meat
7Large Carrots1/4" coined
3Large Sweet Onions1/2" dice
7-10Garlic Clovessmash and dice (add double if you love garlic)
1CupParsleyfine rough chop
16CupsOrganic Chicken Stock4 cartons
3CupsFlourWhite Lily (Soft Wheat)
2TspCourse Kosher SaltBlue Box
6TbspButter, Shortening, or Tallowsoftened
2CupsWhole MilkWarm for 2 minutes in microwave
Scale all ingredients and have ready. carrots, onions, celery, garlic and transfer to stock pot.
Add in Chicken Stock (4 cartons is 16 cups)
Add in Bay Leaves, Salt, Thyme,
Turn stove on medium heat. Gently stir ingredients
Allow pot to come up to a slow simmer and begin to cook vegetables. (30-45 minutes)
Add in chopped cooked chicken now. You can smoke your own the day before, or add in shredded rotisserie chicken.
add in roughly chopped parsley
Note: Peas will be added last after dumplings are cooked, otherwise they will turn to mush.
Mix all dry ingredients for dumplings with a whisk
add in butter, shortening or tallow (we like tallow)
add in finely chopped parsley.
begin to mix with a large spoon. until slighty tacky and transfer to a board
You might need to add 1/4 to 1/2 cup of flour to your board so the dough doesn't stick. Begin to knead for 10 minuted and then roll into a tube so that you can pinch off dough balls
The dumplings expand 2-3 times their size, so try to keep them in the ballpark of 1/4 -1/2 teaspoon in size when rolled in your hand. (see photo)
Now, drop dough balls into simmmering stock pot. 10-15 at a time. When they pop back up and float you can add in your next batch. It will seem like a lot, but keep going and move them around with a wooden spoon if necessary.
After all dough balls have turned into dumplings, lower the heat and add in peas and last 2 cups of milk. Gently stir.
You are now ready to eat. We often think this recipe is EVEN better the second day, so enjoy!.