preparation
Place chicken in Dutch oven or large kettle; add water to cover (about 8 cups). Add celery, carrot, onion, parsley, bay leaf, 2 teaspoons salt and 1/4 teaspoon pepper. Cover; bring to boiling. Reduce heat and simmer until chicken is tender, about 2 hours for stewing chicken or about 1 hour for broiler fryers. Prepare Homemade Dumplings when chicken is almost tender. Drop mixture from tablespoon directly onto chicken in boiling broth. Cover tightly; return to boiling. Reduce heat; do not lift cover. Simmer for 12 to 15 minutes. Remove dumplings and chicken to platter; keep hot. Strain broth. In saucepan, bring 4 cups broth to boiling. Stir in 1 cup cold water into the 1/2 cup flour. Gradually add to broth, mixing well. Cook and stir until thickened and bubbly. Stir in the 1 1/2 teaspoons salt and the 1/8 teaspoon pepper. Pour over chicken and dumplings. Serves 6 to 8. |