Brunswick Stew with Cornmeal Dumplings

Ingredients:

• 1 teaspoon peppercorns
• 6 whole cloves
• 2 cloves garlic, halved
• 2 bay leaves
• 3 sprigs parsley
• 1/4 teaspoon dried leaf thyme
• 2 quarts chicken stock
• 6 pounds stewing chicken, or large roaster, quartered
• 1 large onion, chopped
• 8 slices bacon, diced
• 3 medium onions, chopped
• 3 medium new potatoes, peeled and cubed
• 12 ounces tomatoes, peeled, undrained
• 1 cup dried baby lima beans, soaked overnight
• 2 tablespoons tomato paste
• 1 dried red pepper, optional
• 1/2 teaspoon salt
• 1/8 teaspoon fresh ground black pepper
• 1 cup okra, fresh, halved
• 2 cups corn kernels, fresh
  
  Cornmeal Dumplings:
• 1 cup flour
• 1 tablespoon yellow cornmeal
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/8 teaspoon sugar
• 1 tablespoon cold butter
• 1/2 cup corn kernels, fresh or thawed frozen
• 2/3 cup milk

Instructions:

• Combine first 6 ingredients in small piece of cheesecloth and fasten securely with a string.
• Add bag to an 8-quart kettle with the chicken broth and bring to a simmer over medium-high heat.
• Add chicken, giblets, and 1 chopped onion.
• Simmer, covered, until the chicken is tender, about 1-1/2 to 2 hours.
• Skim fat from stock (this is easier if refrigerated for several hours).
• Remove chicken; discard skin and bones and cut meat into bite-size pieces.
• Put chicken meat into a container and refrigerate until ready to add to the stew.
• Cook bacon until crisp in medium skillet over medium heat.
• Remove with slotted spoon to paper towels; drain well.
• Add the bacon to stock.
• Pour off all but 2 tablespoons of fat and place skillet over high heat.
• Add remaining onion and saute quickly until lightly browned.
• Add to stock along with potatoes, tomatoes, lima beans, tomato paste, red pepper, salt, and pepper, and stir to combine.
• Cover, leaving the lid slightly ajar, and simmer until beans are tender, about 40 to 60 minutes.
• Stir in reserved chopped chicken, okra, and corn.
• Bring stew to simmer, then drop dumpling batter in by tablespoonfuls.
• Cover pot securely and simmer until dumplings are puffed and a toothpick inserted in center comes out clean, about 15 minutes.
  
  Cornmeal Dumplings:
• Combine flour, cornmeal, baking powder, salt, and sugar in medium bowl and mix well.
• Cut in butter using a pastry blender or two knives until mixture resembles coarse meal.
• Using a fork, stir in corn kernels, then add milk and stir just until moistened; do not overmix.
• Add to stew and cook as directed.