2) Allow to cool and then remove the chicken from the broth, straining and reserving the broth. Remove the chicken from the bones, discard the skin and and keep the meat warm until ready to serve.
For the dumplings:
1) Add enough butter/flour roux to thicken the reserved chicken broth to a gravy. Bring the broth back to a simmer and add salt and pepper, to taste.
2) Put the flour, salt and baking powder in a mixing bowl and mix well. Add the milk and egg and combine well with a fork to make a soft dough. Drop scoops of the dough into a steamer above the boiling chicken broth and steam, covered, for 5 to 10 minutes.
3) Put two dumplings on each plate, pile the chicken meat in the centre and pour a generous helping of the chicken gravy over the top.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore we cannot make any representation as to the results.