1 whole broiler fryer or stewing chicken (about 2 1/2 to 4 lbs.)
Salt and pepper
1 lg. onion, optional
1 celery stick, diced (optional)

Sprinkle chicken (stewing chicken makes richer broth) inside and out with salt and pepper. Place chicken in large pot. Add water to cover. If using onion and celery, add it to the pot. Cover and bring to boiling.

Reduce heat and simmer for about 50 minutes or until very tender. Remove chicken from pot, reserving broth. Discard onion and celery if used.

Skin and debone chicken. Cut into serving pieces and return to pot. If you wish to add vegetables, now is the time (be sure they will be done by the time dumplings have finished cooking). Make dumplings.

SLIPPERY DUMPLINGS:

Sift together 1 cup flour and 1/2 teaspoon salt into a mixing bowl. Add 1 tablespoon shortening and mix with your hands until shortening is absorbed into the flour. Add enough hot water to make a soft but not sticky dough.

Place dough on floured surface and roll very thin. Cut into squares. Bring chicken broth to boiling. Drop dumplings into boiling broth and cook about 15 minutes or until dumplings sink to the bottom of pot.

If you prefer the light airy-type of dumpling, this Pennsylvania Dutch recipe should please you.

PENNSYLVANIA DUTCH DUMPLINGS:

Sift together 2 cups flour, 4 teaspoons baking powder, 1/4 teaspoon pepper and 1 teaspoon salt into a mixing bowl. Combine 1 tablespoon melted butter, 1 egg and enough milk to make 1 cup liquid. Add liquid to flour mixture; stir to moisten thoroughly.

Drop batter by tablespoonful into boiling chicken broth. Cover tightly. Do not uncover for 15 minutes. Ready to serve.