Cook chicken in water, bouillon, peppercorns and cloves in a stockpot. Cover and bring to boil; skim foam if necessary. Reduce heat and cover for 45-60 minutes until chicken is tender.
Remove chicken and set aside until cool enough to handle, then remove meat. Cut in chunks. Cool broth and skim off fat.
Return chicken chunks to stockpot with vegetables and seasoning. Bring to boil, reduce heat, cover and simmer for 1 hour. Discard bay leaf when done.
Dumplings- Combine dry ingredients in medium bowl. Stir in egg, butter and enough milk to make a moist stiff batter. Drop by teaspoons into soup. Cover an cook without lifting th elid for 18-20 minutes.
Sprinkle with parsley and serve.
Note- Uncooked dumplings can be formed and frozen for next batch.
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