3 to 3 1/2 lb. stewing chicken, cut up
4 celery stalk tops
1 med. carrot, cut into 1/2 inch slices
1 sm. onion, sliced
2 sprigs parsley
2 tsp. salt
1/8 tsp. pepper
5 c. water
1/2 c. Bisquick

2 c. Bisquick
2/3 c. milk

Mix ingredients with fork. Spoon dough onto boiling stew. Cook uncovered over low heat 10 minutes; cover and cook 10 minutes longer. Makes 10 to 12 dumplings.

In large saucepan or Dutch oven, place all ingredients, except Bisquick and dumpling dough. Cover pan and heat to boiling. Cook over low heat about 2 hours or until chicken is tender. Remove chicken and vegetables from pan. Skim 1/2 cup fat from broth. Remove broth from saucepan, reserving 4 cups.

Heat fat in saucepan; blend in Bisquick. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat; stir in reserved broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Return chicken to pan; heat.

Prepare dumpling dough from recipe. Drop dough onto hot chicken and gravy. Cook uncovered over low heat, 10 minutes; cover and cook 10 minutes longer. Place chicken and dumplings in serving dish; pour gravy over top. 4 to 6 servings.