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1 stewing chicken
2 eggs
1/2 c. chicken broth
2 1/2 c. Bisquick

Cut into pieces a 6 to 8 pounds stewing chicken. Put into a large cooking pot and cover with water about 2 inches above chicken. Cook until chicken is tender and well done, about 2 hours. Remove chicken from broth, cool and debone. Strain the broth, cool, and debone. Strain the broth, then let it cool until the fat rises to the top. Measure out 1/2 cup chicken broth for the dumplings and save remaining broth to cook the dumplings in.


Add 1/2 cup broth to eggs. Stir in Bisquick to make a stiff dough. Knead enough flour so that dough can be rolled out. Divide dough into thirds. Roll out. Let dry for 1 hour. Turn dough and cut into small squares. Let dry 1 hour or overnight. Drop into boiling broth. Add parsley flakes, salt, pepper, and onion to taste. Turn heat down and let simmer for 20-30 minutes.
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