For the chicken: Preheat the oven to 350 degrees F.
Coat the chickens with the softened butter and sprinkle with salt, and pepper, to taste. Arrange the chickens in a roasting pan and roast the chickens until an instant-read thermometer inserted into the leg registers 165 degrees F, (make sure the thermometer doesn't touch bone), about 55 minutes. Once the chickens are cooked, remove them to a cutting board. When cool enough to handle, remove the meat from the bones. Reserve the bones to use for the stock. Set the meat aside until ready to use.
For the broth: Combine the chicken broth and juices, onion, celery salt, granulated onion, granulated garlic, black pepper in a large pot and cover with water. Bring to a boil over medium heat, then drain and reserve the broth.
For the dumplings: Add the eggs, butter and flour in a medium bowl and combine well. Form into a ball and transfer to a floured surface. Roll the dough out to a thickness of 1/4-inch and cut into 1-inch squares.
For the roux: Melt the butter over low heat in a heavy-bottomed pot. Add the flour, whisking continuously, until it thickens and becomes an almond color.
Bring the broth back to a boil, then add the chicken, dumplings, and the roux to thicken the broth.
Reduce the heat to a simmer and cook for 35 minutes while stirring frequently. Transfer the chicken and dumplings to a serving bowl and serve.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Maggie Stubbs, Dish, Charlotte, NC