Chicken and Dumplings

1 chicken (3- to 4-pounds)

1 onion, peeled and halved but with the root end left intact

1 large carrot, peeled, trimmed and coarsely chopped

2 celery ribs, trimmed and coarsely chopped

4 sprigs fresh parsley

1 turnip, peeled, trimmed and chopped

2 parsnips, peeled, trimmed and coarsely chopped

8-10 cups water

1 tablespoon coarse salt

Dumplings

1 cup all-purpose flour

2 teaspoons baking powder

½

teaspoon coarse salt

¾

cup milk

1 teaspoon chopped fresh dill or parsley

Place the chicken in a large pot. Add the onion, carrot, celery, parsley, turnip and parsnips to the pot, and add just enough of the water to barely cover.

Cover the pot, and bring to a boil over high heat. Reduce the heat to a simmer, adjust the lid so that steam can escape, and simmer for 50 minutes. Lift the chicken and vegetables out of the pot. Discard the onion halves and parsley sprigs. Continue to simmer the broth for 15-20 minutes. Add the salt. When the chicken is cool enough to handle, remove the meat from the bones and shred into large pieces. (Discard the skin and bones.) You'll have about 4 cups of shredded chicken; use 2 to 4 cups as desired.

For the dumplings: In a small bowl, whisk together the flour, baking powder and salt. Stir in the milk and dill or parsley, and stir just to combine.

Drop the dough, 1 tablespoon at time, into the simmering broth. Cover and cook until the dumplings have cooked through, three to four minutes. Carefully return the shredded chicken and vegetables to the pot and heat through. Serve in wide bowls with big spoons.

Serves six.

From "Mad Hungry: Feeding Men & Boys" by Lucinda Scala Quinn (2009 Artisan)