1 (5 to 6 lb.) ready to cook stewing chicken, cut up
4 stalks celery with leaves, cut up
1 carrot, sliced
1 sm. onion, cut up
2 sprigs parsley
1 bay leaf
2 tsp. salt
1/4 tsp. pepper
Homemade Dumplings (see below)
1/2 c. all-purpose flour
1 1/2 tsp. salt
1/8 tsp. pepper

Can also use 2 (3 pound) ready to cook broiler-fryer chickens, cut up.

In Dutch oven or larger kettle, add water to chicken and cover. Add celery and next 6 ingredients. Cover; bring to boiling. Reduce heat; simmer until meat is tender, about 2 1/2 hours.

HOMEMADE DUMPLINGS:

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

Combine above ingredients. Then add:

1/2 c. milk
2 tbsp. oil
1 tbsp. snipped parsley

Stir just to moisten. Drop from tablespoon directly onto chicken in boiling stock. Cover tightly; return to boiling. Reduce heat. DO NOT LIFT COVER. Simmer 12-15 minutes. Remove dumplings and chicken to platter; keep hot. Strain broth.

In saucepan, bring 4 cups broth to a boil. Stir 1 cup cold water into flour and gradually add to broth, stirring well. Cook and stir until thick and bubbly. Stir in salt and pepper. Pour over chicken and dumplings. Serves 6-8.