CHICKEN AND DUMPLINGS

4  lb.		STEWING CHICKEN
2		SPRIGs OF PARSLEY
4		BRANCHEs OF CELERY
3/4  cup		CARROT
1		SMALL ONION
1  cup		SIFTED ALL PURPOSE FLOUR
2  teaspoons		OF BAKING POWDER
1/2  teaspoon		SALT
1/2  cup		MILK
2  tablespoons		OF CANOLA OIL

Tip: For nutritional information on all the ingredients in CHICKEN AND DUMPLINGS just click on each ingredient name. Then adjust the serving size for any CHICKEN AND DUMPLINGS ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

PLACE CHICKEN PIECES IN DUTCH OVEN OR LARGE KETTLE WITH ENOUGH WATER TO COVER.ADD THE NEXT 7 TOP INGREDIENTS AND BRING TO A BOIL AND COVER COOK OVER LOW HEAT ABOUT 2 1/2 HOURS;LEAVE CHICKEN ON BONE FOR DUMPLINGS;

SIFT TOGETHER FLOUR,BAKING POWDER AND SALT.COMBINE MILK AND OIL;ADD DRY INGREDIENTS;STIR JUST TO MOISTEN,DROP A TBLSP AT A TIME ONTO CHICKEN IN BOILING STOCK. DO NOT LET BATTER DROP IN LIQUID.COVER TIGHTLY RETURN TO BOILING REDUCE HEAT SIMMER 12-15 MINUTES OR TILL DONE. REMOVE DUMPLINGS AND CHICKEN AN D STRAIN BROTH; MEASURE 1 QUART OF BROTH OUT INTO MEDIUM SAUCEPAN HEAT TO BOILING. COMBINE 1/2 CUP ALL PURPOSE FLOUR AND 1 CUP COLD WATER AND GRADUALLY ADD TO BROTH MIXING WELL. COOK STIRRING CONSTANTLY TILL MIXTURE IS THICK AND BUBBLY. SEASON WITH 1 1/2 TSP SALT AND 1/8 TSP PEPPER POUR OVER CHICKEN AND DUMPLINGS.