CHICKEN-N-DUMPLINGS Recipe with Buttermilk Cornbread 🧈🥛🌽🍞  

Homemade CHICKEN-N-DUMPLINGS with Buttermilk Cornbread
In a large stock pot cover a whole chicken (or chicken pieces) with cold water, 1 to 2 teaspoons Salt and Pepper to taste. Add 2 stalks of celery for flavor. Boil 1 to 1-1/2 hours until chicken is done and tender. I like mine falling off the bone. Debone chicken and strain the broth into a large Dutch oven pot or what you have that is large.
Homemade Dumplings Recipe:
1-1/2 cups (204 grams) All Purpose Flour
2 teaspoons (10 grams) Baking Powder
1/2 teaspoon Salt (3 grams)
1/2 cup (118 grams) (4 ounces) Chicken Stock or Broth
2 tablespoons (28 grams) Oil (Vegetable, Corn or unflavored Coconut Oil)
Mix dry ingredients then add the liquid. Stir to bring together and roll out onto a floured surface very thin (approx. 1/8 inch). Use a pizza cutter to cut into 1-1/2 inch x 3" rectangles.
MILK AND BUTTER FOR FINISHING
Bring strained broth to a boil in a large Dutch oven type pot. Add dumplings a few at the time and let rise to the top before adding more. Cook for 5 to 10 minutes after last dumplings. Turn on low and add the cooked, chopped chicken, a few tablespoons of butter and a pour of milk (about a cup). Cover with the lid and let sit for about 20 minutes to come together and the dumplings get done. I make cornbread and peas to accompany them.