1 Whole chicken
Enough water to cover 3/4 of chicken
1 white onion, peeled, quatered
2 large cloves garlic, peeled, cut in half
2 celery stalked, washed, cut in half
2 carrots, peeled, cut in half
2 tablespoons of kosher salt + more
1 tsp. cracked black pepper
2 whole bay leaves
In large pot place rinsed chicken and fill with water. Add remaining ingredients. Bring to boil, reduce to low, cover and simmer 1.5 to 2 hours. Chicken should be falling off the bone. After chicken is thoroughly cooked, taste for salt and add more as needed. Remove chicken and discard vegetables. Pour through fine strainer into a second large pot. Then rinse the original pot and then strain a second time back into the original pot.
Chicken & Dumplings:
Broth
Dash of tarragon leaves
Meat from whole chicken
One onion diced
2 stalks celery, rinsed, chopped
2 carrots, peeled, rinsed, chopped
1/4 cup cream or half and half
8 biscuits
Flour
Remove meat from chicken leaving in medium sized chunks and add to broth. Dice an onion, two stalks of rinsed celery and, two peeled washed carrots. Add fresh vegetables and tarragon to pot. Bring to boil, reduce heat to low and simmer for 30 minutes. Taste for salt and add as needed. Once vegetables are tender and broth is properly salted, pour in about 1/4 cup of cream or half and half. Either make your favorite biscuit recipe or use canned biscuits. Sprinkle flour on both sides of biscuits. Roll biscuits somewhat flat. Cut into small pieces. Turn heat up to medium to return to boil. Add biscuits, cover and cook at least 15 minutes, stirring every five minutes.
Serve.
