Servings: Serves 4–6
Chicken and stock:
- 1 whole organic chicken , 4 to 5 pounds
- 2 bay leaves
- 1 head garlic , split through the equator
- 6 sprigs thyme
- Kosher salt
- 4 to 5 black peppercorns
- 2 carrots
- 1 large onion
- 2 ribs celery
- 1 clove garlic
- 4 sprigs fresh thyme , leaves only
- Extra-virgin olive oil
- 1/2 cup chopped fresh flat-leaf parsley
- 2 cups flour
- 1 Tbsp. baking powder
- 1 tsp. salt
- 2 eggs
- 3/4 to 1 cup buttermilk
- 1/4 cup chopped chives
To make chicken: Place chicken and all ingredients into a slow cooker and cover with water. Set on low (according to manufacturer's instructions), and cook until chicken is falling apart.
When done, remove the chicken. Strain the stock and shred the meat into big pieces.
To make vegetables: Slice vegetables up into a julienne, and set a large sauté pan over high heat. Add a 2-count of olive oil, and sauté vegetables until translucent. Fold vegetables into the slow cooker with the stock. Fold the shredded chicken back into the mixture and season well. Add chopped fresh parsley and stir. Turn slow cooker up to high while you make the dumplings.
To make dumplings: Sift dry ingredients together in a large bowl. In a small bowl, lightly beat the eggs and milk together; pour the liquid in the dry ingredients and gently fold.
Mix just until the dough comes together—the batter should be thick and cake-like. Using a small ice cream scoop, make dumplings and layer into the slow-cooker. Place the lid back on. Turn cooker up to high and leave for 30 minutes until the dumplings are cooked and puffed up slightly.