1 fryer, 2 1/2 to 3 1/2 lb.
1 tsp. celery seed
1/2 tsp. onion powder
Salt and pepper
1/2 stick butter
1/2 c. sweet milk
4 c. Bisquick
1 1/3 to 1 1/2 c. HOT water
Plain flour to roll dumplings on

Boil fryer in 8 quart boiler with plenty of water, onion powder, celery seed, and salt. Fryer is done when the meat pulls away from the bone. Remove fryer from stock to cool. Mix hot water with Bisquick and set aside until cold. Roll half the Bisquick out thin, cut into 1 inch squares and drop squares one at a time into boiling stock. Cook at least 15 minutes uncovered. Debone chicken and dice, place the chicken back with stock and dumplings. Add 1/2 stick of butter and sprinkle with black pepper. Add 1/2 cup milk to thicken.