Chicken and dumplings

CHICKEN AND DUMPLINGS

1 stewing chicken, cut into pieces
4 c. water
3 stalks celery with leaves, cut into chunks
1 carrot, peeled and sliced
1/2 c. onion, coarsely chopped
2 tsp. salt
1/4 tsp. pepper
1/3 c. flour
1 c. milk
2 tsp. parsley, minced
Biscuit dumplings (below)

Combine first seven ingredients in a large covered pot. Bring to a boil. Reduce to a
simmer for 2 1/2 hours. Remove chicken to plate. Strain broth, measure and add
enough water to make 3 cups liquid. Mix together flour and milk. Return broth to pan
and bring to a boil. Stir in flour and milk mixture.
Cook until thickened, stirring constantly, and simmer 3 to 5 minutes. Return chicken
pieces to gravy and cover. Prepare dumplings. Drop by spoonfuls into gently bubbling
gravy. Cover pan and cook 20 to 25 minutes. Before serving, sprinkle with parsley.


--BISCUIT DUMPLINGS--

1/4 c. Crisco
2 c. self-rising flour
1/3 c. milk

Cut Crisco into flour then stir in milk. Drop by spoonfuls into broth. Cover and simmer
for 20 minutes.