For the Chicken and Broth:
5 pounds chicken parts
1 large yellow onion, peeled and coarsely chopped
2 large ribs celery, coarsely chopped
2 medium carrots, peeled and coarsely chopped
1 teaspoon whole peppercorns
3 quarter-sized slices fresh ginger
1 large sprig each parsley, sage and thyme
2 bay leaves
2 quarts water or chicken broth

For Finishing the Broth:
1 tablespoon unsalted butter
1 large yellow onion, peeled and chopped
1 large garlic clove, minced
3 tablespoons chopped parsley, divided
1 tablespoon each fresh, chopped fresh sage and thyme
1/2 teaspoon salt
Coarsely ground black pepper

For the Dumplings:
2 cups all-purpose flour
½ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
3 tablespoons lard or vegetable shortening
1 cup whole milk buttermilk

1. To prepare the chicken and broth, place all ingredients in a large Dutch oven or stock pot. Bring almost to a boil, lower heat, cover partially and simmer until chicken is tender, about 2 hours.
2. Let chicken cool in broth; remove and strain broth, discarding solids. Return broth to pot and bring to a simmer. Cook, uncovered, until it is reduced by one-quarter. Meanwhile, skin and bone chicken and cut into bite-sized pieces. Skim excess fat from broth and cool. Cover and refrigerate chicken and broth until ready to use. You can prepare chicken and broth up to 2 days ahead. Skim solidified fat from top of broth before using.
3. To finish broth, melt butter in Dutch oven. Add onion and sauté over medium-high heat until the onion is beginning to color, about 5 minutes. Add garlic and sauté 30 seconds. Add 1 tablespoon parsley along with sage, thyme and broth. Season with salt and pepper. Bring it to a simmer; reduce heat to medium.
4. To make dumplings, sift flour, soda, baking powder and salt into a mixing bowl. Cut in lard or butter with a pastry blender until mixture resembles coarse meal. Make a well in center, pour in buttermilk and quickly stir until dry ingredients are all incorporated.
5. Lightly flour a smooth work surface and turn dough out onto it. With lightly floured hands, gently push dough away from you to flatten it. Fold it in half, gently pat it out ½-inch thick, and give it a quarter turn. Repeat until dough is smooth and cohesive, about 20 folds—a little more than you would work biscuit dough. Divide it into 3 equal lumps. Lightly flour and roll one lump out to the thickness of piecrust, about 1/8-inch. Quickly cut into 1-inch wide strips, 2-inches long. Drop dumplings into broth; repeat with remaining dough.
6. Simmer 5 minutes. Add chicken and simmer for 2 to 3 minutes more, until dumplings are cooked through and firm but tender. Taste and adjust seasonings. Ladle into a large bowl or individual soup plates and sprinkle with the remaining parsley. Serves 8.

Recipe by Damon Lee Fowler, “Relish the American Table,” June 18, 2006.