Mama'S Chicken And Dumplings

• 1 (4 or 5 lb.) stewing chicken
• 6 c. boiling water
• 1 Tbsp. salt
• 1/2 tsp. poultry seasoning
• 2 carrots, thinly sliced
• 3 celery stalks, chopped
• 9 small white onions
• 8 small potatoes
• 2 Tbsp. cornstarch
• 1/2 tsp. salt
• 1/2 tsp. baking powder
• 1 beaten egg
• 1/4 c. milk
• 3/4 c. flour

1. Cut chicken into joints, season with poultry seasoning and stew for 1 hour in salted boiling water with poultry seasoning, half the carrots and celery and one of the onions until tender. Remove chicken.
2. Strain stock and discard the vegetables. Add water to stock to make 6 cups.
3. Add remaining vegetables; bring to a boil.
4. Blend flour, salt and baking powder. Combine milk and egg with dry ingredients, making a soft sticky dough. When chicken broth is boiling, drop dumpling batter, 1/2 teaspoon of dough at a time. Cover and boil for 10 minutes.
5. Mix cornstarch with a little cold water.
6. Stir into simmering pot and return chicken. Simmer. Stir until chicken is hot and gravy is clear.

stewing chicken, boiling water, salt, poultry seasoning, carrots, celery stalks, white onions, potatoes, cornstarch, salt, baking powder, egg, milk, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1034689 (may not work)