Chicken in a Pot with Cornmeal-Herb Dumplings

Ingredients

• 8 large carrots cut into 2-inch pieces
• 4 large celery stalks cut into 2-inch pieces
• 1.5 pounds chicken breast halves 
• 0.8 pound skin-on chicken drumsticks 
• 2 pounds chicken thighs 
• 8 servings cornmeal-herb dumplings 
• 0.1 teaspoon optional: dill dried
• 4  garlic cloves crushed
• 1 pound onions 
• 4 large parsley sprigs 
• 0.5 teaspoon pepper 
• 0.8 teaspoon salt 
• 12 cups water 

Equipment

• bowl
• ladle
• dutch oven
• colander
• cheesecloth

Directions

1. Cut each onion into 4 wedges, leaving roots and skin intact.
2. Combine the onions and next 11 ingredients (onions through garlic) in a large Dutch oven or stockpot, and bring to a boil. Reduce heat, and simmer, uncovered, for 1 1/2 hours or until chicken is done and vegetables are tender. Strain the mixture through a cheesecloth-lined colander into a large bowl; discard the parsley sprigs and garlic.
3. Remove chicken from bones, and discard bones. Peel the onions.
4. Place chicken-vegetable mixture in a bowl; cover and chill. Cover broth and chill at least 24 hours.
5. Skim the solidified fat from surface of broth, and discard. Prepare the Cornmeal-Herb Dumplings.
6. Combine the broth, chicken, and cooked vegetables in Dutch oven, and cook over medium heat until thoroughly heated. Ladle soup into large shallow bowls; top with Cornmeal-Herb Dumplings.
7. Garnish soup with fresh parsley and minced chives, if desired.