1 stewing chicken, 4-5 lb., ready to cook weight
1 sm. onion
2 (3") pieces celery with leaves
2 tsp. salt
3 parsley sprigs
2-3 peppercorns
1 sm. bay leaf
4 med. sized potatoes, washed, pared & quartered
4 carrots, scraped and sliced

Cleanse, rinse and disjoint and cut chicken in pieces. Place in 4 quart kettle, add 1 quart hot water and next 6 ingredients. Cover; bring to a boil. Cover tightly and simmer 2-3 hours or until thickest pieces of the chicken are fork-tender. Remove chicken from broth and cool slightly; remove meat from bones. Set aside.

Strain and cool broth; remove fat. Reserve broth. (This preparation may be done the day before, refrigerating meat and broth separately.) Replace broth into kettle and heat until boiling.

To prepare gravy: Combine 1/2 cup water and 1/4 cup flour in a jar. Cover and shake until blended. Stir gradually into boiling broth; cook and stir 3-5 minutes. Add chicken back into gravy. Gravy should well cover the chicken.

DUMPLINGS:

2 c. sifted flour
3 tsp. baking powder
1 tsp. salt
1 egg, well beaten
2/3 c. milk