1 broiler/fryer chicken (2 1/2-3 lbs), cut-up
2-2 1/4 quarts water
1/2 cup sliced celery
1/2 cup sliced carrots
2 fresh parsley doris
1 bay leaf
1 teaspoon salt
1/4 teaspoon pepper

DUMPLINGS:
3/4 cup flour
1 tablespoon minced fresh parsley
1 teaspoon baking powder
1/4 teaspoon salt
dash ground nutmeg
1/3 cup milk
1 egg, lightly beaten
1 tablespoon vegetable oil

GRAVY:
1/4 cup flour
1/2 cup water
1/4 teaspoon salt
1/8 teaspoon pepper

place the 1st 8 ingredients in a 5 qt dutch oven or kettle. cover and bring to a boil; skim fat. reduce heat; cover and simmer for 1 1/2 hours or until the chicken is tender. in a bowl, combine the 1st 5 dumpling ingredients; stir in milk, egg, and oil. drop by tablespoon onto boiling broth. cover and cook without lifting lid 12-15 minutes or until dumplings are tender. remove the dumplings and chicken with a slotted spoon to a serving dish; keep warm. strain broth, reserving 2 cups for gravy (save remaining broth for another use). place reserved broth in a saucepan; bring to a boil. combine flour, water, salt and pepper until smooth; gradually stir into broth. cook and stir over medium heat until thickened, about 2 minutes. pour over chicken and dumplings.

4 servings