2 1/2-3 lb. dressed chicken
1 sm. onion, sliced
1-2 stalks celery, chopped
3-4 carrots, chopped
1/2 tsp. salt
Water to cover
1 c. uncooked rice
3 tbsp. butter

Clean chicken and cut into serving portions. Place in kettle with water, salt, carrots, celery and onions. Cook about 1 hour. Add uncooked rice and butter. Simmer another hour. Serve. OR -

STEWED CHICKEN AND DROP DUMPLINGS:

Cook chicken with vegetables as above. Cook the chicken and vegetables for about 2 hours.

DUMPLINGS:

1 c. sifted flour
2 tsp. baking powder
1/2 tsp. salt
1 c. milk

Mix flour, baking powder, salt and milk to a thick batter. Drop from spoon into boiling chicken broth. Cover tightly and cook for 15-20 minutes without raising lids. Place chicken on platter and surround with dumplings.