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Ingredients

• About 4lbs bone in chicken, cut up(a whole fryer is best, leg quarters second best, in my opinion)
• 4-5 stalks celery, chopped
• 1 large onion, diced
• about 1-1 1/2 cups carrots, chopped(I like to use baby carrots)
• 2T dried parsley, or 1/3 cup fresh
• 2 cups chicken stock
• poultry seasoning or your favorite season salt blend
• sea or kosher salt and fresh ground black pepper
• DUMPLINGS:
• 2 cups flour
• 1 1/2T baking powder
• 2t dried parsley
• 2 1/2t season salt blend(with salt, garlic, onion, etc)
• 1/4 cup butter, melted
• 3/4 cup milk(or buttermilk)

Description

A Classic Recipe For Chicken And Vegetable Broth With Easy, Flavorful Drop Dumpling Cooked Right In The Pot. Full Of Flavor The Way The Dish Originated. :)

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