My nana knew best!.

Servings, Time & Equipment

Yield: ~6–8 hearty servings

Hands‑on prep time: ~30‑40 minutes

Simmering / cooking time: ~45 minutes to 1 hour

Total: ~1 hr 30 min (could be more if you use older or tougher chicken, or want dumplings to puff nicely)

Equipment needed:

Large, heavy pot (Dutch oven or big stockpot)

Medium bowl for mixing dumplings

Wooden spoon or slotted spoon

Ladle

Knife & cutting board

Measuring cups/spoons (but Nana often used “handfuls”)

Ingredients

Here’s what you’ll need. Nana probably didn’t measure precisely; feel free to eyeball and adjust.

For the Stew

1.8 to 2.5 kg chicken pieces (bone‑in, skin‑on gives best flavor). Could be a whole cut‑up bird, or thighs & drumsticks.

2 large onions, chopped

3‑4 carrots, peeled, cut into chunks

3 stalks celery, cut into slices

3‑4 cloves garlic, minced or smashed

4 to 6 cups (≈ 1‑1.5 liters) of chicken broth (store‑bought or homemade)

Water to supplement (if needed)

Salt & pepper (to taste)

Fresh or dried herbs: thyme, parsley, bay leaf (one or two), maybe a little sage or rosemary if you like earthy flavor

Optional: peas, corn or other vegetable bits (for color / variety)

For the Dumplings

2 cups all‑purpose flour

1 tbsp baking powder

½ tsp salt

1 tbsp fat: butter or shortening (or lard, if you have)

About ¾‑1 cup milk (whole milk or whatever you have)

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