1 (3 lb.) chicken
3 c. water
1/2 tsp. salt
1 stalk celery
1/2 c. onion

Disjoint chicken and remove skin. Place in large pot. Add water, salt, celery, and onion. Simmer 1-2 hours or until meat is tender. Remove chicken from bone; return chicken to chicken stock. Bring chicken and stock to a boil. Add rolled dumplings; cover and boil gently 8-10 minutes.

DUMPLINGS:

1 c. flour
1 tsp. baking powder
1/2 tsp. salt
3 tbsp. shortening
1/4 c. milk

Combine flour, baking powder, and salt. Cut in shortening. Add milk to make a stiff dough. Roll dough out to about 1/8 inch thickness between wax paper and cut into linear strips or squares.