Instructions
Coat both sides of the chicken with pepper and salt. In the oven, heat the oil over medium flame. Sear chicken, until thoroughly golden brown. Cook for another five to eight minutes, just until the chicken is browned on the opposite side. Add all of the fat from the chicken into a measuring cup and place it on a large dish.
Return two tbsp of grease to the pot, leaving all the browned bits in place. Combine the celery, onions, and half of the carrots in a large mixing bowl. Season with pepper and salt and simmer on medium heat, stirring often to scrape up all of the parts remaining to the bottom of the saucepan. Cook for about four minutes, or until the vegetables begin to soften. Add the chicken, thyme, and eight cups of water to the pan.
Allow the chicken to cool on a platter or chopping board. Remove the stock from the pan and strain it.
On medium heat, melt the remaining three tablespoons of chicken fat and one tablespoon butter. Sprinkle in the flour and whisk continually for two to three minutes, or until everything is pale lightly browned.
Bring to the boil, whisking in the reserved chicken broth until no lumps are left. Sprinkle with salt and reduce to low heat to allow the carrots and leeks to cook.
Add the meat to the pot after shredding it. Cook, stirring periodically, for ten to twelve minutes.
Combine flour, salt, baking powder, and pepper in a medium mixing basin. Mix egg and buttermilk in a small bowl, then add to dry ingredients. Stir lightly to blend using a spoon.
Put dollops of dumpling dough into the bowl with a spoon, spreading them as far apart as possible. Reduce the heat to low and cook for twenty minutes.
Remove cover and divide among bowls; if desired, garnish with chives and parsley.
