1 lg. fryer chicken, cut up
5 c. water
5 stalks celery with leaves, cut up
1 c. sliced carrots
3 sprigs parsley
1 bay leaf
1/2 tsp. pepper
2 tsp. salt

DUMPLINGS:

1 1/2 c. flour
1 tbsp. parsley
2 tsp. baking powder
1/2 tsp. salt
1/8 tsp. nutmeg
2/3 c. milk
2 tbsp. oil
1 egg, slightly beaten

In large Dutch oven pot, combine chicken, water, celery, carrots, parsley, bay leaf, pepper, salt. Heat to boiling. Simmer covered, 1 to 1 1/2 hours or until chicken is tender.

To prepare dumplings: In medium bowl, combine flour, parsley, baking powder, salt and nutmeg. Stir in remaining ingredients just until dry ingredients are moistened. Drop dough by tablespoonfuls onto hot chicken boiling stock. Cover tightly, return to low boil. Reduce heat. DO NOT LIFT COVER. Simmer 12-15 minutes or until dumplings are fluffy and dry. Serves 6-8.