I presalted a chicken on Friday with the intention of roasting it for dinner last night. But at work yesterday, I kept thinking about chicken and dumplings. I had a real craving for a bowl of comfort. I had also bought some bone in chicken breasts on Friday, so, when I got home from work last night I threw a couple of them into a pot with some chicken broth, three or four whole small cooking onions, a couple of celery stalks cut into 2 inch pieces, a fresh bay leaf and some fresh thyme and simmered until almost tender. Added one carrot cut up, with a couple of quartered russet potatoes, and when they were almost done tossed in some frozen peas and added the dumplings to the pot. Fifteen minutes later dinner was served.
The presalted chicken is uncovered and air drying in the fridge. It will go into a 500°F oven when I get home from the store, and dinner will be ready in an hour.
I can find recipes for dumplings here.