Chicken in a Pot Plus Stock or Dumplings Recipe

Directions:

1. On the stove top, combine chicken, vegetables and water in a dutch oven or other large pot with a lid then bring to a boil over medium-high heat; skim off foam then reduce to a simmer at medium-low.
2. Add the remaining ingredients and cover (if you put the seasonings in at the beginning you will lose some of them when skimming the foam- for this reason corned beef seasoning packets are also best added after skimming the foam).
3. Simmer until the chicken is cooked through- about 45 minutes- checking occasionally, if a lot of the water has boiled off, add more.
4. When done remove the chicken and vegetables with a slotted spoon and strain the liquid to reserve as stock for soup, stew, or whatever you want; you must use it within four or five days if refrigerated or much longer if frozen.
5. For dumplings: put the stock back on the stove at a simmer, taste the broth and add salt/pepper as necessary; if it's not rich enough, put the heat on high and boil it down to reduce until to your liking. For the batter, cream the butter in a bowl with a fork, then beat in the eggs and stir in the rest of the ingredients, blending well. The consistency should be such that it allows you to drop gobs of it into the pot; if it's not soft enough, slowly mix in broth to desired consistency. Drop the batter into the simmering broth by the teaspoonful (do this in whole chunks , don't drizzle) and cook for about 10 minutes, until dumplings are set and cooked through. Serve immediately in the broth.