Chicken and Dumplings

                            So this recipe was definitely good, but I would like to point out you must start this recipe THE NIGHT BEFORE! My plan to cook this for dinner changed when I saw the time involved, and so I cooked it through step 2 and then finished it the next night. If you are not counting calories or you can afford extra ones then you may not need to cool and skim the solidified fat from the top. This is from Cooking Light and serves 8, with 258 calories per serving. Definitely a tasty dish on a cold winter night. It is very similar to chicken soup, just with dumplings on top. Enjoy!

Ingredients:

1 (4-pound) whole chicken

10 cup water

4 cups unsalted chicken stock

1 tablespoon black peppercorns

3 celery stalks, coarsely chopped (about 6 ounces)

2 carrots, cut into 1-inch pieces (about 5 ounces)

2 bay leaves

1 onion, peeled and cut into wedges (about 10 ounces)

1/2 bunch fresh flat-leaf parsley (about 2 ounces)

3 tablespoons butter, divided

1 tablespoon all-purpose flour

1 teaspoon kosher salt, divided

1/2 teaspoon freshly ground black pepper

4.5 ounces all-purpose flour (about 1 cup)

1 teaspoon baking soda

6 tablespoons nonfat buttermilk

1 tablespoon chopped fresh thyme

Directions:

             1. Remove giblets and neck from chicken; trim excess fat. Place chicken, 10 cups water, and next 7 ingredients (through parsley bunch) in an 8-quart stockpot. Bring to a boil; reduce heat and simmer, uncovered, 1 hour, skimming foam from the surface as necessary. Remove from heat, and let stand for 20 minutes.

             2. Remove skin from chicken; remove chicken from bones, discarding skin and bones. Shred chicken with 2 forks. Cool stock and chicken to room temperature. Cover and chill stock and chicken separately for 8 to 24 hours. Skim solidified fat from surface of stock; discard fat. Reserve 8 cups stock and chicken. Refrigerate remaining stock in an airtight container for up to 1 week, or freeze for up to 3 months.

             3. Melt 1 tablespoon butter in a Dutch oven over medium heat. Stir in 1 tablespoon flour, 3/4 teaspoon salt, and ground pepper; cook, stirring constantly, 1 minute. Stir in 8 cups reserved stock and chicken. Bring to a boil; reduce heat and simmer 15 minutes, stirring occasionally.

             4. Weigh or lightly spoon 4.5 ounces flour (about 1 cup) into a dry measuring cup; level with a knife. Combine flour, baking soda, and remaining 1/4 teaspoon salt, stirring with a whisk. Cut in remaining 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk, stirring until moist.

5. Drop dough in 24 portions (about 1 teaspoon each) into stock mixture. Cover and cook 15 minutes.  Remove from heat, and ladle into shallow bowls.