Grandma Durham's Chicken and Dumplings: Authentic Southern Recipe

Grandma Durham's Chicken and Dumplings 3 to 4 pounds chicken, (bone-in will give more flavor) Cold water to cover 1/2 teaspoon parsley 1 teaspoon sage 1 teaspoon rosemary 1 teaspoon thyme For dumplings: 2 cups flour 1 teaspoon salt 1 teaspoon baking powder 1/2 cup chicken fat 1/3 to 3/4 cup cooled chicken broth Place chicken pieces in a large pot. Add cold water to cover and bring to a boil. Add poultry seasonings. Bring to a boil and then immediately shut off heat and cover. Let it sit for one hour. Remove chicken pieces to a large bowl and set in fridge to cool. Cool the pot of chicken broth in the fridge too. The chicken fat will float to the top and solidify. Set aside 1/2 cup of chicken fat to use to make the dumplings. Remove and discard the rest of the chicken fat. Place pot back on stove and heat to a simmer. Meanwhile, in a large bowl, mix flour, baking powder, salt, and chicken fat, then slowly add some of the chicken broth, (before it gets hot) to the mix to form a soft dough. Roll out to 1/4 inch thick, slice into squares the size of a cracker, then use a spatula to lift the dumplings into the simmering pot of chicken broth. Cover and let them simmer for 15 minutes. Meanwhile, process the cooled chicken by removing skin, fat, mysterious dark vein-y parts, and pulling the chicken into bite size pieces. Add the cleaned chicken pieces to the dumpling/broth mixture, taste and adjust the seasonings, ladle into a big bowl and serve.