1 (5 to 6 lb.) stewing hen, cut up
5 or 6 c. water
1 onion or leek, cut up
Several celery leaves
1 carrot, cut up
2 sprigs parsley
1 bay leaf
1 tsp. salt
10 peppercorns
Dumplings (recipe below)
Gravy (instructions below)

With the exception of the chicken, none of the measurements need to be precise. You might want to add some other herbs. We always save the green part of leeks for just such occasions. It's a nice flavoring agent.

Put the chicken, water, onion or leek, celery, carrot, parsley, bay leaf, salt and peppercorns in a large pot. Bring to a boil. Skim off the scum. Reduce heat, cover and let simmer for 2 to 3 hours.

Remove the chicken and the vegetables. Place the chicken on a platter. Strain off 2 cups of liquid and 1/4 cup of fat for the gravy. Cook the dumplings over the remaining liquid in the pan.

DUMPLINGS:

1 c. flour
2 tsp. double-acting baking powder
1/2 tsp. salt
1 egg
Milk
2 tbsp. fresh chives, chopped

Sift the flour, baking powder and salt into a large bowl. Break the egg into a measuring cup and add enough milk to make 1/2 cup. Beat this well. Add the chives. Stir it into the flour. Add a little more milk, if needed, but keep the batter fairly stiff.

With the liquid in the pot simmering, drop the batter by the tablespoonful into the pan. Do not crowd the dumplings. They will expand as they cook. Cover the pot and cook over low heat for 10 minutes. Do not remove the lid until the dumplings are done. Remove with a slotted spoon.

CHICKEN GRAVY:

1/4 c. fat from the chicken broth
1/4 c. flour
2 c. chicken broth

Spoon off enough fat from the chicken broth to make a quarter cup. Put into a saucepan. Stir in the flour and cook a minute or so. Pour in the broth, stirring constantly, until it begins to bubble and thicken. Simmer for 5 minutes. Season to taste.