CHICKEN FRICASSEE:

1 stewing chicken (4 to 5 lbs.), cut up
1/4 c. oil
Parsley
4 pieces of celery, sliced thin
1 onion, sliced
2 carrots, sliced thin
1/8 tsp. pepper

DUMPLINGS:

2 c. Bisquick
3/4 c. milk
1 tsp. poultry seasoning
1 tsp. instant dried onion
1 tsp. parsley flakes

DUMPLINGS: Mix thoroughly with fork. Drop by spoonfuls onto boiling stew. Cook uncovered 10 minutes, then cover and cook for 10 minutes longer - liquid should just bubble gently

Brown chicken slowly in oil. Place in kettle with just enough boiling water to cover. Add rest of ingredients EXCEPT Dumplings. Boil 5 minutes. Turn down heat and simmer until tender (2 to 3 hours).

MAKE DUMPLINGS and drop on simmering stew. Remove dumplings and chicken to a platter (keep hot while making gravy).

GRAVY: Leave chicken broth (about 4 cups) in kettle over low heat. Mix 1/2 cup Bisquick and 1 cup milk to a smooth paste. Stir into broth. Cook until thickened (about 15 minutes), stirring occasionally. Season to taste. Pour gravy over chicken and dumplings and serve. Makes 8 servings. This is delicious. Serve with fresh vegetable tray and dessert.