1 (3 1/2 lb.) cut up chicken
5 tbsp. flour
1/4 c. butter
4 chicken bouillon cubes
1 stalk celery with leaves, cut up
1 1/2 tsp. salt
1/4 tsp. sage
1/8 tsp. pepper
1 bay leaf
1 lg. onion, sliced
4 1/4 c. water
1/4 c. cider vinegar

Remove fat from chicken, dredge chicken in 3 tablespoon flour. Melt butter in bottom of dutch oven. Add chicken a few pieces at a time and brown well; remove, add onion and saute until tender. Return chicken to the pot. Add 4 cups of water. Reduce heat, cover and simmer 1 hour with bouillon, celery, salt, sage, pepper and bayleaf. Chill broth until fat hardens, skim off and discard. Return chicken to broth, bring to a boil. Drop batter for parsley dumplings by tablespoons on top of stew. Cover and cook over low heat about 20 minutes, or until dumplings are done. Remove dumplings to warm plate. Blend together remaining 2 tablespoon flour and 1/4 cup of water, stir into stew and cook, stirring until slightly thickened. Serve over dumplings.

PARSLEY DUMPLINGS:

Combine 2 cups unsifted flour 4 teaspoons baking powder and 1 teaspoon salt. Cut in 2 tablespoons butter until mixture resembles coarse meal. Toss in 2 tablespoons parsley. Stir in 1 cup skim milk just until moistened. Drop by tablespoons into boiling liquid.