Home Style Chicken And Dumplings

• 1 (5 to 6 lb.) stewing chicken, cut up
• 4 stalks celery, sliced
• 2 large carrots, shredded
• 1 large onion, chopped
• 1 1/2 tsp. dried basil, crushed
• 1/2 tsp. dried marjoram, crushed
• 2 bay leaves
• 1 c. all-purpose flour
• 2 tsp. baking powder
• 1 beaten egg
• 1/4 c. milk
• 2 Tbsp. cooking oil
• 1/2 c. all-purpose flour
• 1/4 c. snipped parsley

1. In a 6-quart Dutch oven combine chicken, celery, carrots, onion, basil, marjoram, bay leaves, 1 teaspoon salt and 1/4 teaspoon pepper.
2. Add 8 cups water.
3. Bring to boiling; reduce heat.
4. Cover and simmer 2 to 2 1/2 hours or until chicken is tender.
5. Remove from heat.
6. Remove chicken.
7. Discard bay leaves. Use a metal spoon to skim fat that rises to the surface.
8. Reserve 1/2 the chicken and broth for another use.
9. Return remaining chicken and broth to boiling.

stewing chicken, stalks celery, carrots, onion, basil, dried marjoram, bay leaves, flour, baking powder, egg, milk, cooking oil, allpurpose, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=546009 (may not work)