Chicken And Dumplings - cooking recipe

Ingredients

4 lbs. roasting chicken
6 cups water
2 tsp. salt
1/8 tsp. pepper
Pinch of saffron
4 medium white potatoes, peeled and sliced thin
1 small onion
1 Tbsp. chopped parsley
4 medium stalks celery

Preparation

Cook chicken in Dutch oven about 1 hour. When cool enough, skin and cut up. Keep warm. Strain broth and measure. You should have 6 cups; if not add water. Put stock back in pot and add potatoes, onion, parsley, and celery stalks. Cook for 15 minutes before adding dumplings. Bring stockpot to rapid boil.