Chicken & Dumplings: (just so you know.. Doug actually used leftover turkey in this... so the first section was done... can't tell a difference!)
Servings: Serves 4–6
Ingredients
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
Vegetables:
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
Buttermilk-Chive Dumplings:
2 cups flour
1 Tbsp. baking powder
1 tsp. salt
2 eggs
3/4 to 1 cup buttermilk
1/4 cup chopped chives
Directions
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.