Chicken And Dumplings With Gravy

• 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
• 2 to 2-1/4 quarts water
• 1/2 cup sliced celery
• 1/2 cup sliced carrots
• 2 fresh parsley sprigs
• 1 bay leaf
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 3/4 cup all-purpose flour
• 1 tablespoon minced fresh parsley
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• Dash ground nutmeg
• 1/3 cup 2% milk
• 1 egg, lightly beaten
• 1 tablespoon canola oil
• 1/4 cup all-purpose flour
• 1/2 cup water
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

1. In a large Dutch oven, combine the first eight ingredients. Slowly bring to a boil over low heat. Cover and simmer for 45-60 minutes or until meat is tender, skimming the surface as foam rises.
2. In a large bowl, combine the flour, parsley, baking powder, salt and nutmeg; stir in milk, egg and oil just until moistened.
3. Drop batter by tablespoonfuls onto simmering broth. Cover and simmer for 12-15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering). Remove the dumplings and chicken with a slotted spoon to a serving dish; keep warm.
4. Strain broth, discarding vegetables and bay leaf; reserve 2 cups for gravy. (Remaining broth can be covered and refrigerated for up to 3 days or frozen for 4 to 6 months.)
5. Place reserved broth in a small saucepan; bring to a boil. Combine the flour, water, salt and pepper until smooth; gradually stir into broth. Cook and stir over medium heat for 2 minutes or until thickened. Serve with chicken and dumplings.

chicken, water, celery, carrots, parsley sprigs, bay leaf, salt, pepper, flour, parsley, baking powder, salt, ground nutmeg, milk, egg, canola oil, allpurpose, water, salt, pepper

Taken from www.tasteofhome.com/recipes/chicken-and-dumplings-with-gravy/ (may not work)