Ingredients :
* 3 1/2 pounds chicken
* 3 onions, quartered
* 6 large carrots, 3 chopped and 3 cut into matchsticks
* 2 celery stalks, chopped
* 2 bay leaves
* 6 peppercorns
* 5 pint water
* salt
* freshly ground black pepper
For the dumplings
* 1 cup All purpose flour
* 1 teaspoon baking powder
* 1/2 egg, lightly beaten
* 1/4 cup) milk
* salt freshly ground black pepper
Directions :
Put the chicken into a saucepan. Add the onions, chopped carrots, celery, bay leaves,
peppercorns and water and bring to the boil. Reduce the heat and simmer for about 70 mins
until the chicken is tender.Remove the pan from the heat and transfer the chicken to a
chopping board. Strain the soup and discard the vegetables and seasoning. Allow the soup
liquid to stand in a bowl until the fat rises to the surface. The easiest way is to
refrigerate overnight, until the fat solidifies.Allow the chicken to cool enough to handle
leave overnight if making the soup over two days. Remove and discard the chicken skin.
Strip the meat from the bones and chop it into bite-sized pieces. Cover and set aside.
Remove the fat from the soup. Return the broth to the pan and bring to the boil. Add the
matchstick carrots to the pan and reduce heat. Simmer for 5-6 minutes.Meanwhile, make the
dumplings. Sift the flour, baking powder and some salt. Gradually beat in the egg and milk
to make a firm dough. Using floured hands, form the dough into 6 balls.Increase the heat
so that the soup boils. Add the dumplings to the soup, cover and cook over moderate heat
for 5 minutes or until they are fluffy and have risen to the top of the soup. Add the
reserved chicken meat and allow to heat through.Check the seasoning and serve hot.
