If you love dumplings, you simply must make this recipe.  I promise you will not be disappointed with this easy-to-fix cold weather dish.

Chicken

1 (5 lb) stewing chicken

1 branch celery

2 carrots, pared and sliced

1 onion, sliced

2 Tsp. salt

1 Qt. water

1 Cup milk

1/3 Cup flour

  Place chicken, celery, carrots, onion, salt and water in Dutch oven.   Simmer, covered, 2 ½ to 3 hours or until chicken is tender.

  Remove chicken from broth. Cool well.  Remove meat from bones; cut in large pieces. Discard bones.

  Strain broth and add enough water to make 3 cups.  Return broth to Dutch oven. Combine milk and flour in small jar. Cover and shake until smooth.  Slowly stir into hot broth.  Cook, stirring constantly, 5 minutes.  Add chicken to gravy.

Prepare Parley Dumplings.  Makes 8 servings.

Parsley Dumplings

2 Cups sifted flour

3 Tsp. baking powder

1 Tsp. salt

1/4 Cup minced fresh parsley

1 Cup milk

  Sift together flour, baking powder and salt into bowl.  Mix parsley.  Cut in shortening with pastry blender until it looks like coarse cornmeal.  Add milk; stir to make a soft dough.  (Do not over mix.)

  Drop dumpling mixture by spoonfuls onto simmering chicken gravy.  Simmer, uncovered 10 minutes.  Cover and simmer 10 more minutes.  Serve at once.