1 chicken (3 lbs.), cut up
1 med. onion
3 med. carrots, cut into 2 inch chunks
2 celery ribs, finely chopped
2 sprigs of parsley
1 tsp. salt
1/4 tsp. white pepper
1 3/4 c. milk
1 c. plus 3 tbsp. sifted flour
1 1/2 tsp. baking powder
Dash of salt
2 tbsp. chilled shortening

In a large Dutch oven, combine chicken, onion, carrots, celery, parsley, salt, pepper, 1 cup of the milk and 4 cups water. Bring to a boil over medium heat, reduce heat to low, and simmer, covered for 1 hour.

Sift 1 cup flour, baking powder and salt together in a medium-sized bowl. Cut in shortening until mixture resembles coarse meal. Add 1/2 cup milk all at once and mix lightly until dough holds together.

Remove onion and parsley from stew. Drain off liquid, reserving 3 cups. Skim fat off reserved liquid and pour back into pot. Bring to a simmer and drop dumpling mixture by rounded tablespoonfuls on top of liquid. Simmer uncovered for 10 minutes, then cover and simmer 10 minutes longer.

Remove dumplings and chicken to a heated serving bowl. Stir remaining 3 tablespoons of flour into remaining 1/4 cup milk until smooth. Stir into sauce in pan and bring to a boil, stirring until thickened. Pour sauce over chicken and dumplings. Serves 4.