Classic Chicken and Herbed Dumplings with Aromatic Vegetables | America's Test Kitchen

Ingredients

• 1 large roasting chicken, 6 to 7 pounds, butchered according to illustrations below
• 1 large onion cut into large chunks (unpeeled)
• 2 bay leaves
• Table salt
• 3 ribs celery, trimmed and cut into 1-by-1/2-inch pieces
• 4 carrots, peeled and cut into 1-by-1/2-inch pieces
• 6 boiling onions, peeled and halved
• 4 tablespoons unsalted butter softened, or chicken fat from the cooked chicken
• 6 tablespoons unbleached all-purpose flour
• 1 teaspoon dried thyme
• 2 tablespoons dry sherry or vermouth
• 1/4 cup heavy cream (optional)
• 3/4 cup frozen peas, thawed
• 1/4 cup minced fresh parsley leaves
• Ground black pepper or ground white pepper
• 2 cups unbleached all-purpose flour
• 1 tablespoon baking powder
• 3/4 teaspoon table salt
• 1/4 cup minced fresh parsley leaves, chives (or scallion greens), dill, and tarragon
• 3 tablespoons unsalted butter
• 1 cup milk