CHICKEN AND DUMPLINGS (((EXCELLENT)))

Steps:

• In a stockpot, place the chicken covered with water.
• Heat to a boil and after 5 minutes of boiling, skim off any impurities from the top.
• Add the mirepoix and season with salt and pepper to taste.
• Cover and cook until fork tender, about 1 1/2 hours.
• Remove the chicken and strain the stock, reserving the liquid.
• Meanwhile, combine the 1 cup of flour, salt, baking powder and parsley in a bowl.
• Cut in the butter with a fork until the mixture resembles coarse meal.
• Add 3 1/3 oz. of milk and stir briefly with a fork.
• Add only enough of the remaining milk to make the dough hold together.
• Roll dough out to 1/4" thickness.
• Cut dough into 2" round balls.
• Heat the strained stock to a boil, and then reduce heat to a simmer.
• Drop in the dumplings and DO NOT STIR.
• When they rise to the top, cover and simmer for 10 minutes or until they are cooked inside.
• Keep warm.
• Combine the canola oil and 2/3 oz. of flour and heat together until light brown in color, which will resemble a blonde roux.
• Add a little hot stock to the roux to loosen it, and then add the roux to the simmering stock.
• Heat to a boil, and then reduce heat to a simmer for about 10 minutes or until the starch is fully cooked and the mixture is smooth.
• Strain the sauce through a fine strainer and keep warm.
• Meanwhile, cut the chicken into quarters and partially debone.
• To serve, place a portion of chicken on a preheated dinner plate and arrange the dumplings around the chicken, and then cover with sauce.