1 chicken (4-6 lb.)
1/4 tsp. thyme
1 celery rib, quartered
1 garlic clove, minced
4 carrots, quartered
1/3 c. fresh parsley, minced
2 onions, quartered
Salt and pepper to taste, as well as any other herbs
2 c. flour
1 tsp. salt
1 tbsp. vegetable shortening
2/3 c. water (approx.)

Season inside of chicken with salt and pepper to taste. Stuff with 2 carrots, 1 onion and celery rib, all quartered and half of diced garlic clove.

Place in kettle, with approximately 3 1/2 quarts of water (enough to cover chicken). Bring to boil. Simmer chicken for 1 1/2 hours, or until tender, skimming off the froth.

Remove chicken, cool, remove and discard skin and bone; cut meat into pieces and place in refrigerator covered.

Boil stock in kettle, if necessary, to reduce to 2 1/2 quarts. Strain into bowl and cool--can be chilled, covered, overnight.

Stir flour and salt in bowl, blending in shortening. Stir in enough water to form a soft, but not sticky dough. Halve dough and keep half in covered bowl. Roll other half out on floured surface into approximately 12 inch diameter, cut into 2 inch squares and place on lightly floured tray. Repeat above with other half of dough.

Place stock in kettle, remaining fat; bring to boil while adding chicken, the remaining carrots, diced onion, chopped potatoes, garlic, thyme, salt, pepper and any other herb you might want to add, to taste. Add dumplings slowly while stirring gently. Simmer stew, covered, for about 20-30 minutes; or until vegetables are tender. Stir in parsley and serve.