1 hen or fat fryer
1 onion, quartered
2 ribs celery with leaves attached
1 bay leaf
Salt & pepper

DUMPLINGS:

2 c. flour
1 egg, well beaten
1 tsp. salt
Approx. 1 c. broth

Cook chicken with vegetables and seasoning until tender (approximately 4 hours for hen). Debone chicken, strain broth, if broth is not rich, add 1 stick butter. Mix flour and salt together. Make a well in flour mixture, add broth, enough to make mixture stick together and form ball. Divide in half. Roll dough out until very thin. Cut in 1"x2" strips. Pull each strip before dropping in boiling broth. Cook 20 minutes, uncovered. Add chicken, cover, cook 10 more minutes.