1 chicken, cut up (remove skin for "leaner" dish)
1 tbsp. parsley flakes
1 carrot, sliced
1 med. onion, sliced
2 celery stalks, leaves included
1/8 tsp. pepper
1 1/2 tsp. salt

Place chicken in kettle with a tightly fitting lid. Cover with just enough hot water to cover, add vegetables, salt and pepper. Bring to boil, let boil 5 minutes, reduce heat and simmer until tender, 1 to 2 hours (depending on size of chicken).

DUMPLINGS:

Mix with a fork:
2 c. baking mix (Bisquick or Jiffy type mix)
3/4 c. milk

Drop by spoonfuls onto boiling chicken and vegetables. Cook uncovered over low heat about 10 minutes. Cover and continue cooking 10 minutes more. Liquid just bubbles gently. Makes 10 to 12 dumplings.

Remove dumplings to serving bowl. Put chicken on platter. Keep warm while you thicken broth remaining for gravy. With 1/2 c. baking mix and 1 cup milk or cold water, stir together to make smooth paste. Stir into broth. Cook until thickened, stirring occasionally to keep smooth. Pour gravy over chicken or serve separately. Makes a good Sunday dinner.