Boggis'S Chicken (Chicken & Dumplings) - cooking recipe

Ingredients

3 1/2 lbs chicken
1 onion, halved
1 lb carrot, peeled and sliced thickly
2 stalks celery, chopped
1 tablespoon fresh parsley, chopped
1 teaspoon sea salt
1/2 teaspoon freshly cracked pepper
1 chicken flavored bullion cube
5 ounces frozen or fresh peas
Sauce
5 tablespoons butter
1/2 cup flour
2 cups milk
3 1/2 cups chicken stock (from above ingredients)
6 tablespoons fresh parsley, chopped
salt and pepper, to taste
Dumplings
1 1/4 cups flour
1 teaspoon baking powder
2 ounces Crisco or 2 ounces vegetable shortening
2 ounces corn, fresh or canned
1 pinch salt
cold water

Preparation

Put chicken into a large pot with other ingredients, except the peas.
Add enough water to cover 3/4 of the chicken.
Cover pot and bring to a gentle boil, reducing heat to a simmer.
Simmer about 1 1/2 hours.
Remove chicken from pot and cool.
Reserve the liquid and carrots.
Skim off any fat.
Chop up chicken into bite sized pieces.
Sauce: Melt butter and add flour.
Stir, cooking for 1 minute.
Combine milk and chicken stock and gradually add to butter/flour mixture.
Boil and cook for one minute.
Remove from heat.
stir in 5 1/2 tablespoons of parsley, salt and pepper.
Dumplings: Mix together flour, baking powder, shortening, corn (optional), salt and pepper.
Bind with enough cold water to make a smooth dough.
With floured hands, divide the dough into 12 portions and roll into balls.
In a large pot, bring sauce back to a simmer and add the chicken, carrots, peas and dumplings (they will sink).
Cover with a lid and cook for 20 minutes until dumplings are light and fluffy.
Sprinkle with remaining parsley and serve.