Chicken pieces with skin (approximately 8-10)
2 bay leaves
3 cubes chicken bouillon
Water
2 c. all-purpose flour
1 tsp. salt
4 tsp. baking powder
2 tbsp. shortening
1/2 c. milk
1/2 c. broth from chicken
1 tbsp. fresh parsley

Cover chicken in large Dutch oven with water and add bouillon and bay leaves. Cook on top of stove (medium high heat) for 30 minutes. Mix flour, salt, baking powder and parsley. Cut in shortening. Stir in milk and broth. Drop 1 large tablespoon at a time into boiled chicken and broth. Cover and simmer on low heat for 12 minutes; do not lift cover. Remove from heat and serve. Serves 4-6.