Serves: 8
Total Calories: 999

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 (see below)

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.

Nutritional Facts:

Serves: 8
Total Calories: 999
Calories from Fat: 10

More Recipes from the Gold Star Collection Cookbook:
Asparagus-Onion Quiche
Baked Sausage And Eggs
Baked Sole
British Brunch Bake
Cubed Steak Parmigiana
Eggs Ole
Fruited Lamb Roast
Glazed Meat Loaf
Ham Loaf
Layered Flounder Hollandaise
Mediterranean Macaroni and Cheese
Monterey Jack Cheese Enchiladas
New Orleans Shrimp Creole
New York Spaghetti Pie
Orange Pork Chops
Party Chicken
Peppered Steak
Pizza Rounds
Pork Bombay
Pork Roast Royale
Salmon Cakes
Savory Turkey Scallop
Spanish Macaroni And Cheese
Springtime Vegetable Pasta
Stewed Chicken And Dumplings
Stir-Fried Pork And Green Onions
Turkey Mornay
Veal Marsala