2 lg. chickens
2 sprigs fresh parsley
1/2 onion, unsliced
1/4 tsp. black pepper
3 tsp. baking powder
2 eggs
3 celery ribs, diced
1 lg. carrot, peeled and diced
2 tsp. salt
2 c. sifted all-purpose flour
1 tsp. salt
2/3 c. milk

Place chickens in a large kettle with enough water to cover. Cover with lid and bring to boil. Skim off residue that rises to surface. Add remaining ingredients. Reduce heat and simmer 45 minutes to an hour or until meat is tender. Simmer, do not boil. Drop in dumplings and cook 15 minutes.

Dumplings: Sift flour, baking powder, salt. Beat eggs and milk together; blend with dry ingredients. Drop by rounded tbsp. over simmering chicken. Leave room for dumplings to puff. Cover and simmer 15 minutes.