1. Boil water in a large pot. Add chicken, 1 teaspoon salt, onion, celery, garlic, bay leaf, parsley and reduce heat to simmer and cook uncovered for two hours. The liquid will reduce by about ⅓.
2. When cooked, remove chicken and set aside. Strain the stock. Remove all vegetables and scum. Keep chicken and broth and toss the rest out.
3. Pour 6 cups of stock back into pot (any leftover can be frozen for later use.) Add black pepper and remaining salt and lemon juice. Reheat stock over medium heat while preparing the dumplings.
2 cups flour
2 tablespoons baking soda
1¼ teaspoon salt
1 cup plus 2 tablespoons milk
1. Combine flour, baking soda, salt and milk in a medium bowl. Stir until smooth. Let dough rise 5-10 minutes. Roll dough on floured surface to about ½ inch thick.
2. Cut into ½ inch squares and drop into the stock. Use all dough. Dumplings will swell and then shrink as they partially dissolve to thicken stock into a white gravy. Simmer 20-30 minutes, stir often.
3. Tear all chicken form the skin and bones. Cut into bite sized pieces and drop into pot. Simmer another 5-10 minutes. Careful NOT to stir to vigorously or chicken will fall apart, you want it to stay in chunks.
4. When desired consistency is achieved, ladle onto plates and serve hot with your choice of side dish.