Boggis's Chicken (Chicken & Dumplings) Recipe

Directions:

1. Put chicken into a large pot with other ingredients, except the peas.
2. Add enough water to cover 3/4 of the chicken.
3. Cover pot and bring to a gentle boil, reducing heat to a simmer.
4. Simmer about 1 1/2 hours.
5. Remove chicken from pot and cool.
6. Reserve the liquid and carrots.
7. Skim off any fat.
8. Chop up chicken into bite sized pieces.
9. Sauce: Melt butter and add flour.
10. Stir, cooking for 1 minute.
11. Combine milk and chicken stock and gradually add to butter/flour mixture.
12. Boil and cook for one minute.
13. Remove from heat.
14. Stir in 5 1/2 tablespoons of parsley, salt and pepper.
15. Dumplings: Mix together flour, baking powder, shortening, corn (optional), salt and pepper.
16. Bind with enough cold water to make a smooth dough.
17. With floured hands, divide the dough into 12 portions and roll into balls.
18. In a large pot, bring sauce back to a simmer and add the chicken, carrots, peas and dumplings (they will sink).
19. Cover with a lid and cook for 20 minutes until dumplings are light and fluffy.
20. Sprinkle with remaining parsley and serve.