Helen'S Favorite Chicken And Dumplings - cooking recipe

Ingredients

1 whole (2 1/2 to 3 lb.) chicken
3 ribs celery, washed and cut into 1-inch pieces
3 carrots, washed and cut into 1-inch pieces
1 whole onion, peeled and stuffed with 5 cloves
1 bay leaf
1 tsp. salt
pepper to taste
10 c. water
2 c. flour, sifted
1/2 c. shortening
1 egg
cold water
1/2 tsp. salt
1/4 tsp. pepper

Preparation

Place chicken in large crock-pot.
Also add vegetables.
Season with 1 teaspoon salt and 1 teaspoon pepper.
Add water.
Bring to a boil.
Cover and simmer for 1 hour . Remove chicken and vegetables from stock.
Discard onion and bay leaf.
Pull meat from carcass and cut into bite-size pieces.
Place stock in refrigerator overnight.
Also store chicken along with vegetables in refrigerator.
Next day, skim fat that has risen to top of stock. Combine flour with shortening until pea-size crumbs form.
Stir egg with fork.
Add enough cold water to make 1/2 cup liquid.
Stir egg mixture, salt and pepper into dough.
Roll out dough the thickness of a pie crust.
Cut dough into 1/2-inch wide strips.
Boil stock. Add strips.
Cover; turn heat to simmer for 15 minutes.
Stir twice.