Southern-Style Chicken and Dumplings

emerils.com

MJ Smith

5 pounds chicken leg quarters (8 to 10)

4 carrots, cut into thirds, plus 1 cup diced

3 onions, cut into large pieces, plus

1 cup chopped

2 celery stalks, cut into thirds,plus ½ cup chopped

6 cloves garlic, peeled and smashed

6 sprigs fresh thyme

Leaves from 1 large sprig fresh rosemary

2 bay leaves

8 cups chicken stock or canned low-sodium chicken broth

4 cups water

1 tablespoon plus ½ teaspoon salt

¼ teaspoon freshly ground black pepper

¼ teaspoon crushed red pepper

3 cups all- purpose flour, plus more for dusting

1 teaspoon baking powder

⅓ cup chopped mixed fresh herbs such as parsley,thyme, oregano, and chives

½ cup plus 3 tablespoons vegetable shortening

1 cup whole milk

1 tablespoon unsalted butter

2 cups frozen green peas

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