1 (3 lb.) chicken, cut up
2 tbsp. flour
1 1/2 tsp. salt
Fresh ground pepper
4 c. water
3 chicken bouillon cubes
1 sm. rutabaga, cut up
4 potatoes, unpeeled, cut up
4 sm. onions, peeled
4-6 carrots, cut in chunks

Dip chicken in flour, salt, pepper mixture. Saute in 3 tablespoons shortening until browned on all sides. Add water and bouillon cubes. Simmer until chicken is tender, about 1 1/2 hours. Add vegetables. Continue simmering until vegetables are tender, about 30 minutes.

DUMPLINGS:

2 c. flour
1 tbsp. baking powder
1/2 tsp. salt
1 c. milk
1 sm. onion, minced
1 tsp. dried parsley flakes (optional)

Mix ingredients together until they form a sticky ball. Drop dough by tablespoonfuls on top of chicken and vegetables. Cover and continue cooking without removing cover for 15 minutes. (If desired, remove chicken and vegetables, then thicken broth with mixture of 1 tablespoon flour and 1 tablespoon water. Make paste, then stir into small amount of broth before combining with remainder of broth.)