1 hen (3 to 4 lbs.), cut in pieces
1/2 pt. roux, prepared in oven (see Lagniappe)
1 sm. onion head, chopped
Salt, black pepper, red pepper
A handful chopped onion tops
A handful minced parsley
Water

Place prepared roux in large pot. Add onion and cut up chicken. Stir over low heat until onions begin to fry. Add water to cover with about 2 inches over the meat. Add seasoning. Raise temperature to medium and as soon as the water starts t boil, reduce to low and cook until meat is tender. Add onion tops and parsley and cook about 15 minutes longer. If too thick, add a little more water. If too thin allow to cook down more. Taste for seasoning and add more if necessary.

DUMPLINGS:

2 c. biscuit mix
3/4 c. milk

Mix together with fork. Remove meat from stew. Drop dumplings by spoonfuls onto boiling stew. Cook over low heat for 10 minutes uncovered and 10 minutes covered. Return meat to stew. Serve with rice.