Heat 1 tablespoon oil in a large pot over medium-high heat. Add chicken skin-side down and cook 4-5 minutes until golden. Flip and brown the other side 3-4 minutes. Remove chicken and set aside.
2 lbs chicken, 1 tablespoon oil
Add diced onion, chopped celery, and sliced carrots to the pot. Cook 3-4 minutes until onion softens. Pour in chicken broth, add bay leaf and black pepper. Return chicken to pot, bring to a boil, then reduce to a gentle simmer (180-190°F). Cover and cook 30-40 minutes until chicken reaches 165°F internal temperature.
1 medium onion, 2 stalks celery, 2 large carrots, 6 cups chicken broth, 1 leaf bay leaf, 0.5 teaspoon black pepper, 2 lbs chicken
While the chicken simmers, whisk flour, baking powder, and salt in a bowl. Pour in milk and melted butter. Stir gently with a fork just until combined — batter should be thick and slightly lumpy, not smooth.
2 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon salt, 0.75 cup milk, 3 tablespoons butter
Remove chicken from pot and shred with two forks, discarding skin and bones. Return shredded chicken to pot. Drop dough by heaping tablespoons onto simmering broth, spacing them apart. Cover and simmer 15-20 minutes without lifting the lid — dumplings steam and puff up.
2 lbs chicken, 2 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon salt, 0.75 cup milk, 3 tablespoons butter
Check dumplings by pressing the center — they should spring back and feel dry on top. Stir gently once to distribute dumplings. Taste broth and add salt if needed. Serve immediately in bowls.
1 teaspoon salt
