1 (5 to 6 lb.) stewing chicken, cut up
2 sprigs parsley
4 stalks celery with leaves
1 carrot, sliced
1 sm. onion, cut up
2 tsp. salt
1/4 tsp. pepper
1 bay leaf

Place chicken pieces in Dutch oven or large kettle with enough water to cover. Add rest of ingredients. Cover; bring to boiling and cook over low heat for about 2 1/2 hours or until thickest piece is fork tender.

DUMPLINGS:

1 c. flour
2 tsp. baking powder
1 tsp. salt
1/2 c. milk
1 egg

Combine all ingredients and drop from tablespoon directly onto chicken in boiling stock. (Do not let batter drop in liquid.) Cook uncovered for 15 minutes in simmering stock; then cover and cook another 15 minutes. Do not peek! Remove chicken and dumplings to warm platter and thicken gravy with Wondra flour.

These are Mom's (Dora) dumplings and they always come out so nice and fluffy. Such a good dish on a cold night.