Ingredients
Chicken broth
Parsley dumplings
Method
1.Place chicken and stock in a large saucepan. Bring to boil. Reduce heat to low. Simmer, covered, 5 minutes.
2.Meanwhile, to make dumplings: combine flour, parsley, lemon rind and salt in a bowl. Make a well in centre. Stir in combined milk and butter, using a round-bladed knife to form a soft dough. Roll dough into 8 balls.
3.Add leek, carrot and celery to broth. Carefully lower dumplings into broth. Cover. Simmer gently, on low heat, 15 minutes, until tender.
4.Lift dumplings and chicken from stock. Thickly slice chicken.
5.Spoon chicken and vegetables into serving bowls and ladle over a little stock. Top with dumplings. Scatter with parsley. Season well with a grinding of pepper. Serve.
To ensure you end up with tender dumplings, it is very important to simmer the broth gently on a low heat. The temperature will rise when you cover the pot with a lid. If the heat is too high, the dumplings could break up, as they will expand a lot as they cook.
Note