INSTRUCTIONS FOR THE CHICKEN
Place chicken, celery, onion, bay leaves, salt, pepper and garlic in a large stockpot for about one hour until falling off the bone.
Cool, remove skin, and debone chicken
SAVE THE CHICKEN BROTH
Chop up into small pieces.
REMOVE The BAY LEAVES.
MAKE A ROUX USING
In another large Dutch oven, melt 1/2 cup butter
Stir in 1 heaping tablespoon minced garlic
Whisk in 1/2 cup flour
Continue whisking and cooking the flour.
Cook 5 to 10 minutes until slightly golden in color.
Slowly add 4 cups of chicken stock from the chicken you cooked to the Roux
Add 1 (10 3/4 ounce can)of cream of celery soup and bring mixture to a boil.
Add 4 additional cups of the prepared chicken stock.
Stir in your seasonings: 2 TB Worcestershire sauce, 2 teaspoons poultry seasoning, 1 teaspoon salt, and 1 teaspoon pepper
one cup heavy cream
Turn your pot on high and make your dumplings. You need your chicken and dumplings to be boiling while adding your dumplings. This will help them not stick and clump together. BE CAREFUL NOT TO BURN YOUR CHICKEN AND DUMPLINGS. They will stick to the bottom of your pot. STIR OFTEN!
TO MAKE DUMPLINGS
Mix flour, baking powder, cayenne pepper, salt together.
Slowly add half and half until a batter has formed into a ball.
Roll dough out to 1/8 inch thick. Flour the surface.
Flour both sides and the rolling pin before rolling the dough out.
Cut into 1-inch squares.
Drop dumplings into BOILING stock pot.
Allow them to rise to the surface before you stir them.
If the chicken and dumplings become too thick, add another cup of stock.
Make sure you add all the seasonings from the pot the chicken was cooking in.
The seasonings usually fall to the bottom of the pot.
After putting in all your dumplings, stir well and reduce your heat to simmer for 20 to 30 minutes.
BE CAREFUL NOT TO BURN THE BOTTOM OF YOUR POT. Stir often.