Barry'S Dumplings And Chicken

• 3 to 4 lb. chicken fryer
• 1/2 c. chopped onions
• 1 c. celery, sliced
• 1 c. carrots, sliced
• 2 to 3 chicken flavored bouillon cubes
• salt and pepper to taste
• 2 c. flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1 egg
• 1/2 c. milk
• 4 Tbsp. oil

1. Cover chicken with water and bring to boil.
2. Saute onions in oil.
3. Add onions, celery, carrot and bouillon cubes.
4. Add salt and pepper to taste.
5. Boil until chicken falls off bone.
6. Remove chicken from broth (save broth).
7. Let cool.
8. Remove chicken from bone and cube chicken and return to broth.
9. Bring chicken mixture to boil and add prepared dumplings.
10. Sift dry ingredients into bowl.
11. Beat egg and milk together.
12. Add to dry ingredients and blend softly until mixed.
13. Put on floured board and roll to 1/8-inch thick and cut in finger size strips.
14. Drop into boiling mixture and reduce heat until just simmering and continue cooking for 12 to 15 minutes.
15. Do not lift cover until the time is up.

chicken fryer, onions, celery, carrots, chicken, salt, flour, baking powder, salt, egg, milk, oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=382868 (may not work)