eyeroller's Chicken and Dumplings

eyeroller writes: I make Chicken and Dumplings on cold, yucky nights as comfort food. It's deeply satisfying. Tonight, I codified my recipe.

• Six cups water
• Four chicken leg quarters, or one whole chicken, cut up

Boil water; place chicken pieces in boiling water; after five minutes, reduce heat to simmer level and cover the pot. Cook for 45 minutes total.

Remove chicken pieces from pot and set aside. Skim broth to get out ny stuff that's floating.

Season broth with:

• 1 teaspoon powdered chicken broth, or 1 teaspoon salt
• 1/2 teaspoon Old Bay, or other seasoned salt
• 1 teaspoon garlic powder (not garlic salt)
• 1/2 teaspoon poultry seasoning, or ground sage
• Fresh ground black pepper to taste

Chop:

• Four ribs celery
• Two medium onions
• Four carrots, or 1.5 cups baby carrots

Add to broth, cook for 15-20 minutes.

Remove fat and bone from chicken meat, chop into bite-sized pieces. Add to pot with the vegetables.

Chop four stalks fresh curly parsley, add to the pot.

Mix:

• 2 cups baking mix
• 2/3 cup milk

Mix together. Drop tablespoons of dough into boiling pot; reduce heat to simmer, cover pot and cook for 10 minutes.

Should be ready to eat when you turn the heat off.