8 chicken backs
1 lg. roasting chicken
4 c. flour
4 stalks celery, chopped
Salt & pepper
Water

Boil chicken backs in a large pot at least 1 hour until no fat remains on the backs. Remove chicken backs from pot and throw away. Let water and fat cool until fat rises to top and skim off about 1/2 cup of fat and refrigerate to cool.

Bring water to a boil, add celery, salt and pepper to taste; put in chicken. Boil chicken about 1 hour until tender and remove. Also remove the chopped celery and throw away.

Skin the chicken and put chicken in covered roasting pan and cook in oven on very low heat, basting frequently with some of the chicken broth from the pot until ready to serve. Add water gradually and 1/2 cup cooled chicken fat to flour and knead until you have dough of heavy consistency. Roll out dough on floured board until it's paper thin. Cut into strips about 1 inch wide and 4 inches long. Sprinkle lightly with flour.

Bring water to pot to a rolling boil and drop dumplings on eat a time. Cook dumplings about 10 minutes until tender. Remove chicken from oven and break into serving size pieces and place into serving bowl. Place dumplings into another bowl covered with broth and serve.