Tim Mcgraw's Chicken and Dumplings!

Ingredients

• 1 roasting chicken (4- to 5-pound, or 2 small chickens)
• 1 onion, quartered
• 2 stalks celery, chopped
• 3 garlic cloves, crushed
• 2 sprigs fresh parsley
• 1 teaspoon dried whole thyme
• 1/2 teaspoon dried sage
• 1 bay leaf
• 2 cloves
• 1 teaspoon salt
• 1 tablespoon black peppercorns (or 1/2 teaspoon ground black pepper)
• 3 quarts water
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup chopped yellow onion
• 2 carrots, chopped small
• 1 cup diced celery
• 2 chicken bouillon cubes
• 1/4 cup cornstarch
• 1/4 cup cold water
• 2 cups frozen sweet peas, defrosted and drained
• 1/4 cup mixed chopped fresh herb (such as parsley, dill and thyme)

dumplings

• 2 cups flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 cup minced green onion
• 1/4 cup minced fresh parsley
• 1 egg, beaten
• 1 cup milk

Directions

1. 1

   In a large, heavy soup pot, place chicken, quartered onion, celery, garlic, parsley, thyme, sage, bay leaf,cloves, salt, peppercorns and water. Bring to a boil over medium-high heat, then reduce the heat, cover and simmer until chicken falls from the bones, about 1 hour.

2. 2

   Remove chicken to cool and drain. Strain the broth, pressing firmly on solids to extract the liquid. Let broth settle then skim off the excess fat. Reserve broth.

3. 3

   Meanwhile, when chicken is cool enough to handle, tear the meat into bite-sized pieces and set aside; discard the skin and bones.

4. 4

   Melt butter in a large pot and whisk in 2 tablespoons flour until smooth. Cook over medium heat, stirring constantly for 3 minutes. Whisk reserved broth into butter and flour mixture and continue whisking vigorously until sauce comes to a boil and no lumps are left. Add chopped onion, diced carrots and celery and reserved chicken. Whisk in bouillon cubes and allow sauce to reduce by half.

5. 5

   In a small bowl, mix cornstarch with 1/4 cup cold water. Whisk the slurry into the sauce and return to a boil to thicken. Taste and adjust seasoning.

6. 6

   To make the dumplings: In a large bowl, quickly mix dumpling ingredients until just combined to make a loose dough. Thin with water if needed. Don't overmix. With a 1/4-cup measure, drop scant quarter-cupfuls of batter into the simmering liquid. Cover and cook (don't peek!) for about 15 to 20 minutes or until fluffy and cooked through.

7. 7

   Stir in peas and chopped fresh herbs. Serve immediately. Enjoy!