Chicken And Dumplings

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Nutrition per serving    (USDA % daily values)
CAL
857
FAT
161%
CHOL
104%
SOD
49%

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Ingredients for 8 servings

1 large roasting chicken (5 to 6 lbs), cut into 2 legs, 2 thighs, and 2 breast pieces, each with skin removed; back, neck, and wings hacked with a cleaver into 1 to 2 inch pieces to make stock

1 Tbsp olive oil

1 large onion, cut into large chunks

2 bay leaves

Salt

3 celery stalks, trimmed and cut into 1/2-inch pieces

4 medium carrots, peeled and cut into 1/2-inch pieces

6 boiling onions (smaller than regular onions, larger than pearl onions), peeled and halved

6 Tbsp unsalted butter, or chicken fat from the cooked chicken

6 Tbsp all-purpose flour

1 teaspoon dried thyme

2 Tbsp dry sherry or vermouth (optional)

1 Tbsp of heavy cream (optional)

3/4 cup frozen peas, thawed

1/4 cup minced fresh parsley leaves

Ground black or white pepper

2 cups cake flour (can sub all-purpose flour)

2 teaspoons baking powder

3/4 teaspoon salt

2 Tbsp butter, melted

3/4 cup milk

1/4 cup minced fresh herb leaves such as parsley, chives, and tarragon (optional)

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