4 to 5 lb. stewing chicken
1 qt. water
1 tsp. salt
1/2 tsp. pepper
2 carrots, peeled and sliced
1 celery stalk, cut up
1 sm. onion, sliced
1 sprig parsley
2-4 tbsp. flour

Heat water to boiling; add salt, pepper, carrots, onion, celery, chicken and parsley. Cover and simmer 2 1/2 to 3 hours. Add more water if necessary. Remove chicken from broth, cool slightly so skin can be removed and fat skimmed from broth. Cut up chicken and return to broth.

Simmer again. Sprinkle flour over broth while whisking to make gravy of desired thickness.

Cooks Tip: Use Wondra flour for easy thickening of gravies.

Make dumplings and drop batter by tablespoons onto boiling chicken and gravy. Simmer for 10 minutes uncovered; cover and simmer 10 minutes longer.

Makes 8 servings.

DUMPLINGS I:

2 c. Bisquick, 3 tsp. baking powder, 1 tsp. salt OR 2 c. flour
1/4 c. shortening
1 egg
1 c. milk

DUMPLINGS II:

2 c. all purpose flour
2 tsp. baking powder
1 1/2 tsp. salt
4 tbsp. butter
1/4 cup buttermilk
milk, enough to make a soft dough

Stir together dry ingredients until well mixed. Blend in butter or shortening using your fingertips or a pastry blender.

Gradually stir in liquid ingredients while mixing with a wooden spoon until dough leaves sides of bowl. Knead for 30 seconds. Break off dough and roll into 1-inch balls; drop into boiling broth. Turn once and cook through (about 15 minutes).