- Rinse the chicken; reserve the giblets for another use. Place chicken in a large stockpot or Dutch oven; cover with water adding the sea salt and other spices, rough cut carrots, celery and onion. Bring to a boil and then simmer until chicken is cooked through. When tender, remove chicken to a platter and allow to cool . Remove meat from bones and set aside.
- At this point I like to let the broth cool so the fat will gel and you can skim it off with a large spoon (or if it's cold outside do what I did and put it on your deck for an hour or so). After skimming the excess fat start to warm the broth up again. When it's warm strain the broth to remove the whole spices and cooked veggies; discard these and return broth to the pot. Taste it - if it tastes weak I cheat and add chicken bouillon cubes until I get the full chicken soup flavor I am looking for. If the chicken flavor is good then adjust seasonings to taste and add the bite-sized pieces of carrot and potato and as much cooked chicken as you like. I usually also add frozen peas; tonight I added frozen green beans and frozen corn because I had them on hand. Return the soup to a gentle boil. In the meanwhile make the dumplings.
- Sift the flour and baking powder into a large mixing bowl. Make a well and pour in 1 c of hot chicken broth, mixing first with a fork then with your fingers. Add the egg and mix well. Add additional flour as needed until the dough is workable.
- Knead the dough for a few seconds on a floured board. Separate the dough into 4 or 5 parts; roll each section into a thin roll. Cut into 1" - 2" pieces and drop dumplings into the boiling soup. Stir and simmer for 10-15 minutes. Test carrots and potatoes for tenderness and serve.
Working backwards in my cooking spree, yesterday we decided to make a dent in the 1/2 bushel of apples we picked at the orchard last month, so we made Apple Butter. It's a fun recipe to make with kids if you have a crank-style apple peeler.