STEWED CHICKEN AND DUMPLINGS RECIPES

Steps:

• Using a pastry blender, cut the shortening into the flour until it is mealy; add chives. Set aside in the refrigerator to chill until needed.
• In a large soup pot, add the chicken and top with celery, onion, carrots, chicken stock, chicken base, salt, pepper, rosemary and thyme. Stir to mix well. Place over medium high heat and bring to a boil, reduce heat to simmer and cook about 30 minutes, or until chicken is no longer pink. 
• Strain the stock into another container if desired, returning the broth back to the pot. Cut up the larger chunks of chicken and cut up, returning them to the broth.
• In a separate pan, heat the bacon fat over medium high heat until melted. Whisk in the 3 tablespoons of all purpose flour. Cook, stirring constantly until mixture is bubbly and smooth. Remove from the heat.
• Scoop out 1/2 cup of the broth from the chicken pot and slowly add to the roux - be careful because it will steam up right away and can easily burn you. Immediately turn the burner down to a medium low simmer and return the pot to the burner; add additional broth, 1/2 cup at a time for a total of 2 cups, stirring constantly until the liquid has been fully incorporated. Add 1/2 cup of milk to roux and blend in.
• Add the peas, if using, and the roux mixture into the hot stock, stirring in well. Bring mixture to a boil, reduce heat to simmer.
• Retrieve the flour and chive mixture from the fridge, stir in 3/4 cup of milk. Using a cookie scoop, drop scoops of dough into the simmering liquid until all of the dumpling dough has been added. Cover immediately, so that the dumplings begin to steam; simmer on low about 10 minutes before checking.
• When they are fluffy, insert a toothpick to see if they are done. If not, allow to low simmer until done, without disturbing the dumplings. Taste and adjust seasonings if needed. Carefully scoop broth and a few dumplings into individual serving bowls.

Steps:

• Place the chicken, onions, carrots, and celery in a large stockpot and cover with water. Add about a teaspoon of salt and a big pinch of pepper or handful of peppercorns. Feel free to add several stalks/leaves of fresh herbs (no need to chop), like parsley, thyme, oregano, or sage. Bring to a boil, then reduce heat so water maintains a gentle simmer. Cover and cook chicken for at least 1 hour or until cooked through (about 165 degrees).
• Tip: I recommend making the dumplings the night before. They can sit out, loosely covered with a tea towel or plastic wrap until you're ready to begin cooking. Mix flour, baking soda, and salt together in a bowl. Cut shortening into flour mixture with your fingertips until it resembles small peas. Add milk — 1/4 cup at a time, you may not need a full cup — and stir until a ball of dough just begins to form, being careful not to over-mix.
• Divide the dough into two equal halves, loosely shaped into rectangles. Roll each half of the dough out onto a floured piece of waxed paper or parchment paper. Roll about 1/4 inch thick. Using a pizza cutter or sharp knife, cut dough into rectangles about 1 inch wide by 3 inches long. Allow the strips to rest and harden for at least 3 hours or overnight.
• Once the chicken is done, remove it from the broth and let it cool. Remove chicken from the bone (this shouldn’t be hard, it should be falling off pretty easily at this point) and shred into medium-sized pieces, discarding bones and skin.
• Pour the chicken broth through a fine-mesh sieve lined with cheesecloth (you can improvise with a coffee filter or paper towel), discarding vegetables. Reserve 8 cups of broth for the dumplings. Refrigerate or freeze the rest to use for another recipe. It’s much more flavorful than the chicken broth you buy at the grocery store.
• In a large pot or dutch oven over medium heat, bring the broth to a very gentle simmer. This can be a bit tricky depending on your stove because you don't want the broth to get too hot or the dumplings may come apart. You should be able to see lots of tiny bubbles rising below the surface of the broth, but they don't need to be breaking through into a full simmer yet.
• Drop in the dumplings, one at a time, and give the whole pot a gentle stir after every 5 or so dumplings. This will help keep them from sticking together. After all the dumplings have been added, continue to cook on medium, stirring regularly, for 7-10 minutes. At this point, the broth should have started to thicken and get more white/opaque as the dumplings cook down.
• Reduce heat to low and gently stir in your shredded chicken. Cover and continue cooking on low until thickened to your liking, about 20 to 30 minutes. Season generously with salt and pepper and serve immediately.