Servings: 4 to 6

4 chicken legs 4 chicken legs
2 quarts low sodium chicken broth 2 quarts low sodium chicken broth
2 carrots, peeled and medium diced 2 carrots, peeled and medium diced
1 stalk celery, medium dice 1 stalk celery, medium dice
1 small onion, finely sliced 1 small onion, finely sliced
 
Biscuit dough: subheading: Biscuit dough:
¾ cup buttermilk ¾ cup buttermilk
1 large egg 1 large egg
10oz flour 10oz flour
1 tsp baking powder 1 tsp baking powder
¼ teaspoon baking soda ¼ teaspoon baking soda
1½ tsp kosher salt 1½ tsp kosher salt
4 tbsp cold unsalted butter, cut into ¼ inch pats 4 tbsp cold unsalted butter, cut into ¼ inch pats
¼ cup chopped fresh parsley ¼ cup chopped fresh parsley
Black pepper Black pepper

Simmer chicken legs in stock for 30 minutes.
Remove legs, skin fat, and add water to make 2 quarts.
Cool legs and pick meat from bones and skin.
Combine stock, carrots, celery, onion in large Dutch oven and bring to a boil. Reduce to a summer and cook until the vegetables are tender, about 20 minutes.
Meanwhile, make the biscuits.
In food processor, combine flour, baking powder and soda, and salt until mixed, about 2 seconds.
Scatter butter evenly over the surface of the flour and pulse until the mixture resembles coarse meal and the largest butter pieces are about ¼ inch at their widest dimension.
Transfer to a large bowl, add the buttermilk mixture, and fold with a rubber spatula until just combined. The dough will be a little shaggy and pretty sticky.
Stir the parsley and chicken into the stock. Season to taste with salt and pepper and bring to a simmer.
Using a greased tablespoon measure, drop dumplings onto its surface, leaving a little space between them. Cover the pot, reduce the heat to low, and cook until the dumplings have doubled in volume and are cooked through (you can cut one open with a knife to peel, or insert a cake tester or toothpick - it should come out clean). Serve immediately.