This was a winner, definitely second helping worthy to some in this house. I did cheat a little bit because I like thicker chicken and dumplings so I added a cornstarch slurry at the end to get more of a gravy consistency. If you like it more brothy then you can omit my added step. To take the flavor to the next level you can always add chunks of celery and carrot during the chicken cooking process. Just make sure to strain out any small bits before adding the dumplings and shredded chicken.
Chicken and Dumplings
1 Whole chicken, 5-ish pounds
3 Tbsp cornstarch, optional
In a large stockpot or dutch oven add in your chicken, whole. Cover with water and add 2 tsp salt. Bring to a boil, cover, and reduce to a simmer for about 1 hour. Use a meat thermometer to check the chicken is done. You may need to skim off some foam at the beginning of cooking. I checked the breast and the thickest part of the thigh. Remove your chicken to a dish and let cool until able to shred. In the meantime whisk together the flour and 1 1/2 tsp salt. Add in the 1c water and egg. The mixture will be a thick batter/ loose dough consistency. Pour out onto a liberally floured surface and cover with more flour, make sure to use enough flour, or the dough will stick. Roll out until about 1/8th of an inch ( I didn’t measure just roll thin but not paper-thin). Drop the dumplings into the simmering broth one by one until they’re all in the pot. Add the shredded chicken back in and simmer 10 minutes or until dumplings are done. For a thicker gravy-like consistency combine the 3 tbsp of cornstarch with 3-4 tbsp water making sure there are no clumps. Pour in the cornstarch mixture and simmer until thickened. Enjoy.