Stew Chicken And Dumplings

• 4 c. Skinner dumplings, uncooked
• 5 lb. stewing chicken, cut up
• 1 1/2 c. water
• 1/2 c. oil
• 1 c. celery
• 1 lemon, cut up
• 1 Tbsp. salt
• 1/2 tsp. pepper
• 1 bay leaf
• 3 c. sliced carrots
• 1 c. sliced celery
• 3 Tbsp. flour
• 1 celery rib
• 3/4 tsp. thyme
• 1 small onion, chopped

1. In a 5-quart saucepan, heat oil. Brown chicken. Drain off fat. Add water, celery rib, lemon, salt, thyme, pepper, bay leaf and onion. Bring to a boil.
2. Simmer, covered, 45 minutes or until chicken is tender. Remove chicken.
3. Discard chicken skin, lemon, celery rib and bay leaf. Bring broth to a boil. Add uncooked dumplings, carrots and celery.
4. Boil, uncovered, 10 minutes. Remove chicken from bones. Cut into pieces. Add to dumpling mixture.
5. Makes about 6 to 8 servings.

skinner dumplings, stewing chicken, water, oil, celery, lemon, salt, pepper, bay leaf, carrots, celery, flour, celery, thyme, onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=841445 (may not work)