1 stewing chicken, cut into pieces
4 c. water
3 stalks celery with leaves, cut into chunks
1 carrot, peeled and sliced
1/2 c. onion, coarsely chopped
2 tsp. salt
1/4 tsp. pepper
1/3 c. flour
1 c. milk
2 tsp. parsley, minced
Biscuit dumplings (below)

Combine first seven ingredients in a large covered pot. Bring to a boil. Reduce to a simmer for 2 1/2 hours. Remove chicken to plate.
Strain broth, measure and add enough water to make 3 cups liquid.

Mix together flour and milk.
Return broth to pan and bring to a boil.
Stir in flour and milk mixture.

Cook until thickened, stirring constantly, and simmer 3 to 5 minutes.
Return chicken pieces to gravy and cover.

Prepare dumplings.
Drop by spoonfuls into gently bubbling gravy.
Cover pan and cook 20 to 25 minutes. Before serving, sprinkle with parsley.

--BISCUIT DUMPLINGS-

1/4 c. Crisco
2 c. self-rising flour
1/3 c. milk

Cut Crisco into flour then stir in milk.
Drop by spoonfuls into broth.

Cover and simmer for 20 minutes.