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1 broiler/fryer chicken, 2 1/2-3 pounds, cut up 2 1/4 quarts water 1/2 cup celery, sliced 1/2 cup carrot, sliced 2 fresh parsley sprigs 1 bay leaf 1 teaspoon salt 1/4 teaspoon pepper Dumplings 3/4 cup flour 1 tablespoon minced fresh parsley 1 teaspoon baking powder 1/4 teaspoon salt dash nutmeg 1/3 cup milk 1 lightly beaten egg 1 tablespoon vegetable oil GRAVY 1/4 cup flour 1/2 cup water 1/4 teaspoon salt 1/8 teaspoon pepper Place the first eight ingredients in a 5-qt Dutch oven or kettle. Cover and bring to a boil; skim fat. Reduce heat; cover and simmer for 1 1/2 hours or until the chicken is tender. In a bowl combine the first 5 dumpling ingredients; stir in milk, egg, and oil. Drop by tablespoonfuls onto boiling broth. Cover and cook without lifting the lid for 12-15 minutes or unitl the dumpling are tender. Remove the dumplings and chicken with a slotted spoon to a serving platter; keep warm. Strain broth reserving 2 cups for gravy. Place the reserve broth in a saucepan; bring to a boil, Combine flour, water, salt and pepper until smooth; gradually stir into broth. Cook and stir over medium heat until thickened, about 2 minutes. Pour over the chicken and dumplings. |