CHICKEN AND DUMPLINGS

1 broiler/fryer chicken, 2 ½ to 3 lb., cut up (or 3 cups cubed cooked

chicken breast)

2 to 2 ¼ quarts water

½ cup sliced celery

½ cup sliced carrots

2 fresh sprigs parsley

1 bay leaf

¼ tea. pepper

DUMPLINGS:

¾ cup flour

1 tab. minced fresh parsley

1 tea. baking powder

dash ground nutmeg

1/3 cup milk

1 egg, lightly beaten

1 tab. vegetable oil

GRAVY:

¼ cup flour

½ cup water

1/8 tea pepper

Place the first seven ingredients in a 5-qt. kettle. Cover and bring to a boil; skim fat. Reduce heat; cover and simmer for 1½ hours or until the chicken is tender. In a bowl, combine the first five dumpling ingredients; stir in milk, egg and oil. Drop by tablespoonfuls onto boiling broth. Cover and cook without lifting lid for 12-15 min. or until dumplings are tender. Remove the dumplings and chicken with a slotted spoon to a serving dish; keep warm. Strain broth, reserving 2 cups for gravy (save remaining for another use.) Place reserved broth in a saucepan; bring to boil. Combine flour, water, and pepper until smooth; gradually stir into broth. Cook and stir over medium heat until thickened, about 2 min. Pour over chicken and dumplings. Yield 4 servings.