For the past 20 years, my preparation method for Chicken-and-Dumplings has comprised these fundamental steps:
Cut a 3-pound chicken into 8 pieces (deboning the pieces if preferred, but either way seasoning them with salt) and place them in a large oven-proof casserole. Add 2 chopped carrots, 2 chopped onions, 2 chopped celery ribs, 2 crushed garlic cloves. Cover with cold water, bring to the boil, uncovered; reduce heat and simmer until chicken is tender. With a slotted spoon, remove chicken pieces to a deep, heated platter, cover with foil.
Next, combine 2 cups sifted flour (or substitute a ½ cup of the flour with an equal measure of fine yellow cornmeal) with 1 Tb. baking powder and 1 tsp salt. Blend in 2 lightly beaten eggs, 2/3 cup whole milk ½ cup chopped fresh parsley mixed with some fresh tarragon, and 1 crushed garlic clove.
Return the chicken broth to a soft boil, and drop the dumpling batter by rounded spoonfuls into the hot broth. Cover the casserole and poach the dumplings for about 12 minutes, or until suitably textured.
To serve this dish, place the dumplings on the platter around the chicken pieces & vegetables, and pour on some of the broth.
Would somebody tell me how, please 
