Stewing Stock Ingredients:

4lb. whole chicken fryer
4 cups water
5 stalks celery with leaves, cut into 1-inch pieces
1 cup sliced carrots
3 sprigs parsley, chopped
2 teaspoon coarse salt
½ teaspoon coarse black pepper

Dumplings Ingredients:

1-1/2 cups all-purpose flour
1 tablespoon minced parsley
2 teaspoon baking powder
½ teaspoon salt
¼ teaspoon ground nutmeg
2/3 cup milk
2 tablespoons vegetable oil
1 egg, slightly beaten

Gravy Ingredients:

1 cup water
½ cup flour
1 teaspoon salt
¼ teaspoon ground pepper

Stewing Stock Instructions:

1. In a 6-quart Dutch oven combine chicken, water, celery, carrots, parsley, pepper, and salt; heat to boiling. Simmer covered 1-1/2 hours or until chicken is tender.
2. Remove chicken from stock, remove skin and de-bone the chicken.
3. Chop de-boned chicken into bite-size pieces; return to boiling reserved stock.

Dumplings Instructions:

1. In a medium bowl, combine flour, parsley, baking powder, salt, and nutmeg.
2. Stir in remaining ingredients; stir just until dry ingredients are moistened.
3. Drop dough by tablespoonfuls into boiling stock and hot chicken.
4. Cover tightly; return to boiling.
5. Reduce heat; DO NOT LIFT COVER.
6. Simmer for 12 – 15 minutes or until dumplings are fluffy and dry.
7. Arrange dumplings and chicken into a large serving bowl; cover to keep warm.
8. Reserve 4 cups of chicken stock; set aside.

Gravy Instructions:

1. In a medium bowl, combine water and flour; blend until smooth and set aside.
2. In a medium saucepan, bring the 4 cups of reserved stock to boiling; stir in flour.
3. Bring to a boil, stirring occasionally; cook until thickened.
4. Add salt and pepper.
5. Pour gravy over chicken and dumplings.

Makes 8 servings.