2 large broiler-fryer chickens
3 celery ribs, cut in pieces
2 sprigs fresh parsley
1 large carrot, peeled and cut in pieces
1/2 onion, unsliced
2 tsp. salt
1/4 tsp. freshly ground black pepper
Place chickens in a large kettle with enough water to cover. Cover with lid and bring to boil. Skim off residue that rises to surface. Add remaining ingredients, reduce heat and simmer 45 minutes to an hour or until the meat is tender. (Simmer-do not boil.) Drop in dumplings and cook 15 minutes.
2 cups sifted all-purpose flour
3 tsp. baking powder
1 tsp. salt
2/3 cup milk
Sift dry ingredients together. Beat eggs and milk together and blend with flour. Remove lid from kettle in which chicken is cooking and drop in rounded tablespoons of dough over surface, leaving room for dumplings to puff up. Cover kettle, keeping liquid at a simmer. Cook for about 15 minutes until dumplings are light and cooked through. Serve chicken on a large platter surrounded by dumplings. If you wish, make following gravy and serve over chicken and dumplings.
1 quart chicken stock
1/2 cup all-purpose flour
1 cup cold water
Salt & freshly ground black pepper to taste
Strain broth in which chicken was stewed. Measure 1 quart broth into saucepan; bring to boil. Combine flour and water; stir ni some of the hot broth. While stirring constantly, add flour mixture to broth. Cook until thickened, 15 to 20 minutes. Season to taste with salt and freshly ground black pepper.
Serves 6 to 8.