1 (3 to 3 1/2 lb.) broiler-fryer chicken
2 qts. water
2 stalks celery, cut into pieces
1 tsp. salt
2 c. all-purpose flour
2 tsp. baking powder
1/2 to 3/4 tsp. salt
1/4 c. butter, softened

Place chicken in a Dutch oven. Add water, celery and 1 teaspoon salt. Bring to a boil. Cover, reduce heat and simmer 1 hour or until tender. Remove chicken from broth and cool. Discard celery. Bone chicken and cut meat into bite-size pieces; set aside meat and 3/4 cup of broth. Bring remaining broth to a boil. Combine flour, baking powder and 1/2 teaspoon salt.

Cut in butter until mixture resembles coarse meal. Add 3/4 cup reserved broth, stirring with a fork until dry ingredients are moistened. Turn dough out onto a well floured surface and knead. Pat down to 1/2 thickness. Cut dough in 4 x 1/2 inch pieces and sprinkle with additional flour. Drop dough, one by one, into broth. Add chicken and cook five minutes.