Preheat oven to 375.
In the bottom of roasting pan place diced potatoes, baby carrots, and celery. Season with Everglades all purpose and drizzle with small amount of olive oil.
In medium bowl combine minced garlic, minced shallots, 2 Tbsp Everglades All purpose, 1 Tbsp minced rosemary, 1 Tbsp sage, 1 Tbsp dried parsley, and 2 Tablespoons of olive oil.
Season chicken with Everglades All Purpose.
Carefully lift the skin from the chicken breast and place ½ of the garlic mixture under the skin.
With remaining garlic mixture divide between putting on top of the chicken and mixing with the vegetables.
Place chicken directly on top of vegetables in roaster pan.
Place in oven and cook till correct temperature is reached. (Ours was and 8lb chicken and it cooked for about 2 hrs)
Remove chicken from pan and let rest to the side to cool before trying to pick meat off.
In large pot on stovetop turn to medium high add the vegetables and the liquid from the roasting pan.
Add about 6 cups of water, use your best judgement you might need to add more than the 6.
Bring to a boil.
Remove the meat from the chicken and tear or cut into bite size pieces. Set aside.
To the boiling water add the dumplings of your choice.
We used Anne’s Old Fashioned Flat dumpling that are in the frozen section.
Turn heat to low stir slowly to help the dumplings not stick together.
When dumplings are soft add the pulled chicken to the pot and stir in.
Our chicken and dumplings were not as thick as we wanted so in a small cup we combined 2 tablespoons of corn starch and a 1/2 cup of water.
Slowly adding this mixture to the chicken and dumplings to thicken it some. When thickened to your liking, serve, and enjoy!
