CHICKEN:

1 hen cut in small pieces and washed good
2 pkgs. gizzards, cleaned, washed and cut small
2 onions, chopped
1 bunch green onions, chopped (tops, too)
4 pieces celery whole
1 tbsp. fresh parsley
Salt, pepper to taste

DUMPLINGS:

5 c. all purpose flour
1 tsp. salt
1/2 c. fresh bacon grease
Approximately 2 c. water

Cook gizzards and all seasonings in large pot with enough water to cover chicken until tender. (Keep just enough water in pot to cover chicken). When done, make dumplings. Mix together flour, salt, bacon grease and water. Knead. Make 2 inch balls. Roll out on floured table. Slice in 1 inch wide strips. Drop in hot broth. Cook until done. Do not stir often. Do not overcook.