5-6 lb. fryer, cut up
2 sprigs parsley
4 celery ribs, without leaves
1 carrot, pared & sliced
1 sm. onion, cut up
2 tsp. salt
1/4 tsp. pepper
1 bay leaf

Cover chicken with water and add parsley, celery, carrots and onion, salt, pepper and bay leaf. Cover, bring to a boil and simmer 2 1/2 hours or until tender. Mix dumplings and drop from tablespoon directly on chicken in boiling stock. Cover tightly; return to boiling. Reduce heat, but don't lift cover and simmer 12 to 15 minutes. Remove chicken and dumplings and make gravy. Add 1 1/2 teaspoons salt and 1/8 teaspoon pepper.