1 whole chicken, cut into pieces (about 4 lbs./2kg)
2 carrots, peeled and chopped
1 rib celery, trimmed and chopped
1 clove garlic, peeled
2 tbsp. chopped parsley (4g fresh or 2 tsp./2g dried)
2 tbsp. fresh thyme (4g fresh or or 2 tsp./2g. dried)
1 onion, peeled and chopped
Salt & pepper to taste
1 1/2 cups flour (187g)
2 tsp. baking powder (8g)
1 tbsp. fresh dill (4g fresh or 1 tsp./1g dried
Pinch of salt
3 tbsp. shortening (40g)
1/3 cup milk or cooled chicken broth (80ml)
Chicken: In a 4 qt. (4lt) stock pot, add in all the ingredients for the chicken. Add enough tap water to cover the chicken. Bring to a boil, then simmer chicken until cooked, about 45 minutes. Remove from heat, then remove chicken from broth. Cool the chicken, then remove the meat from the bones. Return the chicken meat to the pot of broth. Discard the bones.
Dumplings: In a large mixing bowl, mix together flour, baking powder, dill, and salt. Knead in the shortening with your hands. When the flour and shortening are well combined, add the milk or broth. Continue to mix the dough with your hands until the dough is somewhat stiff.
Return the stockpot of chicken to a boil. On a floured surface, roll out the dumplings to 1/8” (3mm) thickness. Cut into 2”x 2” (5cm x 5cm) squares. Drop dumplings one by one into the boiling broth. Cover and simmer gently for 15 minutes. Do not remove the lid until the 15 minutes are up and the dumplings have cooked.