3 whole chicken breasts
Giblets, if desired
1 onion
2 sticks celery
3 carrots
Parsley
1/2 green pepper
Salt and pepper to taste

DUMPLINGS:

2 1/4 c. flour
3/4 c. milk
4 tsp. baking powder
6 tbsp. butter/oleo
1/2 tsp. salt

Put meat, vegetables and condiments into large kettle, cover with cold water, bring to boil. Simmer until meat comes away from bone, remove meat, skin and debone. Chop giblets. Strain broth, save carrots. Skim fat off broth.

Next make gravy, put fat in bottom of kettle, bring to bubble. Turn heat on low, work in enough flour to make a roux - 3 to 4 tablespoons. Brown lightly. Stir in stock slowly and simmer until it thickens, add more salt if needed. Put chicken, giblets and carrots back into pot with gravy. Place in oven at 475 degrees while you make dumplings. For dumplings mix all dry ingredients together. Add butter and cut in with fork. Work in milk. Toss lightly. Make sure gravy is bubbling hard, drop dumplings in pieces to cover broth. Bake at 475 degrees for 10 minutes, uncovered and 15 minutes, covered. Serves 6 to 7.