Country Christmas Chicken & Dumplings

Step 1 -In a large pot, add the chicken, the salt, and enough of the water to just cover the chicken.

Step 2 -Place the pot on the stovetop and bring the chicken mixture to a boil.

Step 3 -Using a fine-mesh sieve, skim any scum that rises to the top of the chicken mixture and discard it.

Step 4 -Add the lemon halves, the celery, the onions, and the carrots to the chicken mixture.

Step 5 -Reduce the heat to medium.

Step 6 -Simmer the chicken mixture until the chicken is cooked through to an internal temperature of 165 degrees F in its thickest part and the meat starts to fall off the bone, about 1 hour.

Step 7 -Remove and discard the lemon halves from the chicken mixture.

Step 8 -Transfer the chicken from the pot to a cutting board and allow it to cool. Make sure to keep the broth at a simmer.

Step 9 -In a large bowl, add 2 cups of the flour, the salt, and the black pepper and whisk to combine.

Step 10 -Make a well in the center of the flour mixture.

Step 11 -Ladle 2-3 scoops of the hot broth into the well of the flour mixture and using a fork, carefully mix the hot broth into the flour mixture until a dough forms.

Step 12 -Form the dough into a shaggy ball.

Step 13 -Using the extra flour, lightly dust a work surface.

Step 14 -Turn the dough out onto the prepared work surface and knead it carefully until smooth.

Step 15 -Roll the dough out into a large rectangle of an even thickness.

Step 16 -Cut the dough rectangle into small rectangular dumplings.

Step 17 -Add the dumplings gradually to the simmering broth and cook, while stirring occasionally, until the dumplings are tender, about 30 minutes.

Step 18 -Debone the chicken and chop the meat into bite-sized pieces.

Step 19 -Add the chicken pieces to the broth and cook until heated through, about 5 minutes.

Step 20 -Serve.