1 whole chicken, stewed or poached
4 c. regular flour
1/4 c. baking powder
1 tsp. salt
4 eggs, beaten
1 1/2 c. milk

Cook chicken until tender. Do not boil.

Sift together 3 times: flour, salt and baking powder in a medium bowl.

In another, smaller bowl, whisk together eggs and milk.

Remove skin and bones from chicken. Strain broth. A few of the cooked vegetables may be mashed in and added to the broth for a thicker consistency. Leave chicken in large chunks.

Return cleaned chicken pieces back to the thickened broth.

Combine milk and egg mixture with flour. Wet a large spoon in the hot, thickened sauce; spoon in a large spoon of batter into boiling broth. Repeat until all batter is used. Cover and reduce heat; cook on a simmer without lifting lid for 15 minutes.

Serve dumplings with chicken and gravy.