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.


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.