Chicken and Dumplings

Ingredients

• 1 whole chicken (about 4 lbs)
• 8 cups water
• 2 tsp salt
• 1 tsp pepper
• 2 stalks celery (halved)
• 1 onion (quartered)
• 3 carrots (sliced)
• 4 tbsp butter
• 1/2 cup flour
• 2 cups self-rising flour (for dumplings)
• 3/4 cup buttermilk (for dumplings)
• 3 tbsp butter, melted (for dumplings)

Instructions

1. Place chicken, water, salt, pepper, celery, and onion in a large pot.
2. Bring to a boil, then reduce heat and simmer 1 hour until chicken is cooked.
3. Remove chicken and strain broth, discarding vegetables.
4. When cool enough to handle, shred chicken and discard skin and bones.
5. Return broth to pot and add carrots. Simmer until tender, about 15 minutes.
6. Make roux: Melt butter in a small pan, whisk in flour, cook 1 minute.
7. Slowly whisk roux into broth to thicken slightly.
8. Add shredded chicken back to pot.
9. For dumplings: Mix flour, salt, buttermilk, and melted butter until just combined.
10. Drop by spoonfuls into simmering broth (about 12 dumplings).
11. Cover and simmer 15 minutes without lifting the lid.
12. Dumplings should be fluffy and cooked through.