Pennsylvania Dutch Chicken And Dumplings - cooking recipe

Ingredients

1 whole chicken
6 to 8 large potatoes, chunked
4 to 5 stalks celery, chopped
2 large onions, diced
1/2 tsp. salt and pepper
4 to 6 c. flour

Preparation

In large pot, boil chicken and keep stock.
Bone and skin chicken.
Place back in pot.
Add vegetables.
Salt and pepper. Boil until cooked.
Reduce heat to simmer.
Keep water level high. Add water to flour to make slightly sticky dough.
Roll out 1/4-inch thick and cut 1 1/2-inch squares.
Drop squares into water and let cook until dough is done.
Drain water only as needed to keep from overflowing.