1 (3 lb.) young chicken
1 c. boiling water
2 stalks celery, diced
1 carrot, sliced
2 sprigs parsley
1 tsp. salt
2 c. all-purpose flour
3 tsp. baking powder
1/2 tsp. salt
2 eggs, beaten
1 1/2 c. milk
1 sm. onion

Wash chicken and cut into desired serving pieces. Place in saucepot; add water, celery, carrots, onion, parsley and salt. Cover; simmer 30-45 minutes until tender. Allow to cool in liquid; remove; dry each piece thoroughly.

To make batter: Sift flour, baking powder and salt together. Combine eggs and milk. Add liquid to dry ingredients; beat until smooth. Dip each piece of chicken into batter.

Melt 1 pound of shortening or oil in Dutch oven or French fryer. Heat to 375 degrees. Drop chicken into oil or shortening, cooking until golden brown. Do only 2-3 pieces at a time.