Country Chicken And Dumplings - cooking recipe

Ingredients

1 (3 to 3 1/2 lb. fryer
2 qts. water
2 stalks celery cut into pieces
1 tsp. salt
2 cups all-purpose flour
2 tsp. baking powder
1/2 to 3/4 tsp. salt
1/4 cup butter or margarine, softened

Preparation

Place chicken in a Dutch oven, add water, celery, salt. Bring to a boil; cover, reduce heat, simmer 1 hour or until tender.
Remove chicken from broth, and cool.
Discard celery. Bone chicken, cut meat into bite size pieces; set aside meat and 3/4 cup chicken broth.
Leave remaining broth in Dutch oven. Combine flour, baking powder, 1/2 tsp. salt; cut in butter until mixture resembles coarse meal.
add 3/4 cup reserved broth, stirring with a fork until dry ingredients are moistened.
Turn dough out onto a well flowered surface, and knead.
Pat dough to 1/2 inch thickness.
Cut dough in 4 x 1/2 inch pieces, and sprinkle with additional flour.
Bring broth to a boil.
Drop dough, one piece at a time into boiling broth.
Gently stirring after each addition.
Reduce heat to low; cover and cook 8 to 10 minutes.
Stir in chicken and serve immediately.
Yield:
4 servings.