1 (5 to 6 lb.) stewing chicken, cut up, or 2 to 3 lb. broiler-fryer chicken, cut up
4 stalks celery with leaves, cut up
1 carrot, sliced
1 small onion, cut up
2 sprigs parsley
1 bay leaf
2 tsp. salt
1/4 tsp. pepper
Homemade Dumplings
1/2 c. all-purpose flour
1 1/2 tsp. salt
1/8 tsp. pepper

Place chicken in Dutch oven or large kettle; add water to cover (about 8 cups). Add celery, carrot, onion, parsley, bay leaf, 2 teaspoons salt and 1/4 teaspoon pepper. Cover; bring to boiling. Reduce heat and simmer until chicken is tender, about 2 hours for stewing chicken or about 1 hour for broiler fryers.

Prepare Homemade Dumplings when chicken is almost tender. Drop mixture from tablespoon directly onto chicken in boiling broth. Cover tightly; return to boiling. Reduce heat; do not lift cover. Simmer for 12 to 15 minutes. Remove dumplings and chicken to platter; keep hot. Strain broth. In saucepan, bring 4 cups broth to boiling. Stir in 1 cup cold water into the 1/2 cup flour. Gradually add to broth, mixing well. Cook and stir until thickened and bubbly. Stir in the 1 1/2 teaspoons salt and the 1/8 teaspoon pepper. Pour over chicken and dumplings.

Serves 6 to 8.

Homemade Dumplings:

1 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
2 tbsp. snipped parsley
1 egg
1/4 c. milk
2 tbsp. butter

Stir flour with baking powder and salt; add parsley. Stir together egg, milk and butter; add to flour mixture. Stir just until blended.