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2 broiler-fryer chicken large (3 1/2 lb. each), cut up
3 ribs celery cut in pieces
1 carrot large, peeled and cut in pieces
1/2 onion unsliced
3 teaspoons salt
3 sprigs parsley
1/4 teaspoon black pepper
2 cups flour sifted
3 teaspoons baking powder
2 eggs
2/3 cup milk
Chicken Gravy
Place chickens in a very large pot with enough water to cover. Cover with a lid and bring to a boil. Skim off residue that rises to the surface. Add celery, carrot, onion, 2 teaspoons of the salt, parsley and pepper; reduce heat to low, cover and simmer for 45 to 60 minutes or until chicken is tender.
Into a medium bowl, sift flour, baking powder and remaining 1 teaspoon salt. In a separate bowl, beat eggs and milk. Stir into dry ingredients. Remove cover from pot and drop rounded tablespoonfuls of dough onto surface of hot liquid, keeping liquid at a simmer. Replace cover and cook for 15 minutes or until dumplings are light and cooked through.
Place chicken pieces on a large heated platter; surround with dumplings. If desired, serve with gravy.
3 ribs celery cut in pieces
1 carrot large, peeled and cut in pieces
1/2 onion unsliced
3 teaspoons salt
3 sprigs parsley
1/4 teaspoon black pepper
2 cups flour sifted
3 teaspoons baking powder
2 eggs
2/3 cup milk
Chicken Gravy
Place chickens in a very large pot with enough water to cover. Cover with a lid and bring to a boil. Skim off residue that rises to the surface. Add celery, carrot, onion, 2 teaspoons of the salt, parsley and pepper; reduce heat to low, cover and simmer for 45 to 60 minutes or until chicken is tender.
Into a medium bowl, sift flour, baking powder and remaining 1 teaspoon salt. In a separate bowl, beat eggs and milk. Stir into dry ingredients. Remove cover from pot and drop rounded tablespoonfuls of dough onto surface of hot liquid, keeping liquid at a simmer. Replace cover and cook for 15 minutes or until dumplings are light and cooked through.
Place chicken pieces on a large heated platter; surround with dumplings. If desired, serve with gravy.
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