6 bone in chicken thighs with skin 3 tablespoons of butter Big pot with a lid Corn starch Chicken bullion cubes or powder if cubes use two if powder a tablespoon Rolling pin Gluten free mix for dumplings 2/3 cup whole milk Water to cover the chicken Seasoning salt Pepper Meat tenderizer Peas Carrots 1 tablespoon cooking oil Dumpling mix Mixing bowl Sturdy wooden spoon 2 cups of all purpose gluten free flour 2 tbsp cold butter 1/4 tsp salt 3/4 to a cup whole milk Fork or pastry cutter Rolling pin Pizza cutter

Rinse chicken and place in pot cover with water
Add seasonings , boullion, butter and oil
Bring the chicken to a hard rolling boil, then turn it down to medium and let it cook 3-4 hours or until the chicken starts falling off if the bone
Once the chicken is cooked remove it from the pot and set the pot aside . Let the chicken cool and remove the skin then take the meat off of the bone and shred it .
Meanwhile make the dumplings by Mixing the dry ingredients in bowl then use fork or pastry cutter to add the butter
Stir in the milk until dough forms a ball
Flour your counter roll out dough use pizza cutter to cut the dough and use a spatula to lift the dough
Drop dumplings into broth or stew
Cover and cook 20 minutes
Put the chicken back in the pot bring to a boil add the dumplings let it cook until thick then add the peas and carrots . Don’t use to much water towards the end or dumplings won’t fluff up . Serve with dinner rolls enjoy