BEST EVER CHICKEN AND DUMPLINGS

Steps:

• For the Roasted chicken:.
• Preheat oven to 375°F.
• Remove neck and giblets from cavity of chicken and discard them.
• Rinse the chicken and cavity with cold water inside and out.
• Pat dry with paper towels.
• Season body and cavity of chicken generously with salt and pepper.
• In small bowl mash together the lemon juice, chopped herbs, and butter.
• Rub the herbed butter all over the chicken as well as under the skin.
• Put the lemon halves, onion, garlic, and whole herbs inside the cavity of chicken.
• Tie the chicken legs with twine.
• Roast in oven breast side up for 1 hour or until done and no longer pink.
• Shred the meat when cool enough to handle.
• Discard the skin and SAVE the chicken bones for the stock.
• Chicken Stock:
• Coat a large stockpot with olive oil.
• Place over medium heat.
• Saute the veggies in pot for 3 minutes. Add the reserved chicken bones, herbs, and water.
• Simmer for 1 hour.
• Strain the stock to remove the solids and set aside.
• Dumplings:
• Sift the dry ingredients in a large bowl.
• In a small bowl lightly beat the eggs and milk together.
• Pour the liquid in the dry ingredients and gently fold.
• Mix just until the dough comes together.
• It should be thick and cake like.
• Cover and set aside while making sauce.
• Supreme Sauce:.
• Melt butter and heat the oil over medium heat in dutch oven.
• Add carrots, celery, garlic, and bay leaves.
• Saute until vegetables are soft (about 5 minutes or so).
• Stir in the flour to make a roux.
• Continue to stir and cook for about 2 min to coat the flour and get rid of the starchy taste.
• Slowly stir in chicken stock, one cup at a time.
• Stir well after each addition.
• Let sauce simmer until thick enough to coat back of a spoon, about 15 minute.
• Stir in heavy cream.
• Fold reserved shredded chicken in sauce and bring up to a simmer.
• Add salt and pepper to taste.
• Dumplings:.
• Using 2 spoons, drop by heaping tablespoonfuls into hot mixture.
• The dumplings should cover the top of sauce but not be touching or overcrowded.
• Let the dumplings poach for 10 to 15 minutes until they are firm and puffy.