• Making the Broth (Optional)
• Add your chicken to a large stock pot or a Dutch oven that holds at least 6 quarts.
• Add in the vegetables, salt, and bay leaves.
• Pour in fresh water until everything is covered by at least 1 inch. Note that the chicken may float a bit, so press it down with the end of a wooden spoon to see if you need to add more water.
• Once the water is added, place your Dutch oven or stock pot on the stovetop and heat it over high heat.
• Once your pot comes to a boil, reduce the heat to medium-low and simmer uncovered for 2 to 2 ½ hours.
• Use a spoon or a skimmer to remove the foam that rises to the top during the first 30 minutes or so of cooking. This will make for a clear, clean broth.
• Rotate the chicken halfway through to ensure even cooking. If you're adding parsley, do so during the last 10 minutes of cooking.
• Check the internal temperature of the chicken, and if it has not yet reached 165F return it to the heat and turn up the heat to a high simmer until the chicken is cooked through.
• Remove the chicken from the broth, and fit a very large bowl.
• Strain the broth through the strainer, allowing the bowl to catch the strained broth.
• Allow the broth to rest, with the fat rising to the top. If desired, spoon off the top layer of cooling fat OR refrigerate and remove the hardened fat.
• Allow the chicken to cool enough to handle, then remove the cooked chicken from the carcass and set it aside.
• Reserve 6 cups of broth for the chicken and dumplings, along with 3 cups of the cooked and shredded chicken. Either freeze the remaining broth and chicken or use it in another recipe within the next several days.

Chicken and Dumplings

• Heat a dutch oven or stock pot over medium heat. Add the butter and swirl to melt.
• Add in the onions, celery, and carrots and saute until soft, 4-5 minutes.
• Once the vegetables have softened, add in the thyme, pepper, and garlic and stir, and saute for an additional 1 minute, or just until the garlic is fragrant.
• Add in the flour, stirring to coat the vegetables and absorb the fat in the pot. Cook, constantly stirring, for 2-3 minutes, or until it changes color ever so slightly. Don’t let it brown or burn, instead remove it from the heat if you feel it is cooking too quickly. Then reduce the heat and try again.
• Slowly add in the broth, ½ cup at a time, and whisk until smooth before making another addition.
• Once all of the broth has been incorporated, add in the cooked chicken and the heavy cream (if using). Bring to a low simmer and allow to cook for 5 minutes, whisking often, or until thickened.
• Once thickened, add the peas, black pepper, and enough salt to taste. Adjust the seasonings based on your liking.
• Meanwhile, the batter for the dumplings by whisking together the flour, baking powder, salt, and pepper. Then add in the parsley (if using), melted butter, and milk. Fold the wet ingredients into the dry just until combined.
• Add a little more milk if needed to make a sticky, cohesive dough.
• Use a heaping tablespoon or cookie scoop to drop the dumpling batter into the simmering stew. Repeat until all of the dough is used up. (I used a large cookie scoop).
• Reduce the heat to low-medium, which should keep the stew at a low simmer. Cover the Dutch oven with a lid and allow the dumplings to steam for 15 minutes, or until cooked through.
• Once the dumplings are cooked through, sprinkle with fresh parsley and serve immediately.