Instructions: In 4-quart Dutch oven, combine chicken, 2 1/4 cups water, celery, carrots, parsley, bay leaf, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil.

Cover; simmer 1 to
1 1/2 hours or until chicken is tender. Skim off the fat. To prepare dumplings, lightly spoon flour into measuring cup; level off. In medium bowl, combine 6/4 cups flour,
chopped parsley, baking powder, 1/8 teaspoon salt and nutmeg. Stir in remaining dumpling ingredients just until fry ingredients are moistened. Bring broth and chicken to
a boil. Drop dough by tablespoonfuls onto boiling broth and hot chicken.

Cover tightly, reduce heat; do not lift cover. Simmer 12 to 15 minutes or until dumplings are fluffy and dry.

For gravy, arrange dumplings and chicken on a serving platter; keep warm.

Strain 4 cups broth into medium saucepan. In small bowl, combine 1/2 cup water and 1/4 cup flour; blend until smooth. bring broth to a boil; gradually stir in flour mixture. Return to a boil; cook and stir until thickened. Add 1/4 teaspoon salt and 1/8 teaspoon pepper. Pour over chicken and dumplings and serve.

YIELD:
4 Servings

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