3-4 lb. chicken parts (or beef)

Cover chicken with water in a kettle and season with onions, celery, parsley, salt and pepper. Gently boil several hours until tender. Add 2 or 3 peeled and sliced potatoes.

DUMPLINGS:

1 1/2 c. flour
Pinch salt
2 tsp. butter

Cut in flour. Add 1 egg, beaten into 1/2 cup water. Knead together and roll as pie dough; cut into 1" strips. Cut strips (or pull apart like Grandma did) into 2" pieces and drop individually into boiling broth. Stir gently to prevent dough from getting gummy. Cook dumplings 25 minutes. Serve in big bowls.