Stewed Chicken
1 cup sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons salad oil
Chicken Gravy

Prepare Stewed Chicken:
1 5- to 5-pound ready -to-cook stewing chicken, cut up, or 2 large broiler-fryer chickens, cut up
2 sprigs parsley
4 celery branches with leaves
1 carrot, pared and sliced 1 small onion, cut up
2 teaspoons salt
1/4 teaspoon pepper

Place chicken pieces in Dutch oven or large kettle with enough water to cover (about 2 quarts).  Add remaining ingredients. Cover; bring to boiling and cook over low heat about 2 1/2 hours, or till tender. Leave chicken on bones in liquid for Chicken with Dumplings. Or, remove meat from bones.  This will yield about 5 cups diced cooked chicken for salads or casseroles.

When chicken is almost tender, sift together flour, baking powder, and salt. Combine milk and oil; add to dry ingredients; stir just to moisten. Drop from tablespoon directly onto chicken in boiling stock.  (Do not let batter drop in liquid.) Cover tightly; return to boiling. Reduce heat (don't lift cover); simmer 12 to 15 minutes, or till done.  Remove dumplings and chicken to hot platter; keep hot while preparing Chicken Gravy.  Makes 10 Dumplings.

Chicken Gravy:
Strain broth from Stewed Chicken.  Measure 1 quart into medium saucepan. Heat to boiling Combine 1/2 cup all-purpose flour and 1 cup cold water; gradually add to broth, mixing well. Cook, stirring constantly, till mixture is thick and bubbly.  Season with 1 1/2 teaspoons salt a d 1/8 teaspoon pepper. Pour over Chicken and dumplings.  Garnish with parsley.  Makes 6 to 8 servings.