Chicken and Dumplings

The day before serving:

In a huge pot combine:

WHOLE CHICKEN (cut up) 3-4 POUNDS
CHICKEN BROTH TO COVER
2-3 CARROTS
1 ONION CUT IN QUARTERS
2-3 RIBS CELERY

Bring to a boil and turn to simmer and cook until done. Remove chicken from broth. Strain and save the broth. Place it in the fridge to cool and remove grease from top when solid. Remove meat from the bones and cut in bite size pieces and refrigerate.

To serve:

Return chicken pieces and broth to pot bring to boil. Turn to simmer.
While the mixture is cooking make dumplings.

Mix together:

2 C. flour
1 T. baking powder
½ t. salt

Start stirring in milk, about 3/4 C and mix well, keep adding milk until the dough holds together and is stiff enough to roll out. Heavily flour the work surface and rolling pin. Place dough on floured surface and turn one or two times to cover dough with flour before rolling. You may have to add more flour to keep dough from sticking. Roll to ¼” thickness and cut in 2” X 2” squares. Do not brush off the flour before you add the squares to the boiling liquid as it will thicken the broth. The dumplings will change shape as they cook. Cook them for about 20 minutes. Add sliced carrots and peas, as much as you like of each.

Contributed by Becky