3 to 5 lb. chicken, cut up
1 stick celery
1 carrot, thinly chopped
1/4 tsp. pepper
1/3 stick butter
1/2 tsp. poultry seasoning (water)
2 c. plain flour
3/4 c. cooled stock
Sweet milk

Place all ingredients in large boiler and cover well with water. Cook for 1 to 2 1/2 hours until meat is tender. Remove meat from water. Chop into bite-size pieces and return to stock.

For dumplings, mix flour and mix well. Roll out thin and cut into strips 2 or 3 inches long. Drop into boiling stock. Turn down heat and simmer 15-20 minutes.