Chicken and Dumplings
In a heavy pot, boil 1-2 pounds of chicken parts in 2 quarts of water with seasoned salt, and pepper to taste (about 1 Tablespoon of each.) When chicken is fully cooked, remove from pot. Add 1 Cup each sliced celery and carrots to the broth, bring to a boil, then simmer. While veggies are cooking, remove chicken from bones and skin. Shred or chop the chicken into bite size pieces and return to pot with the veggies. Taste to see if more seasoning is needed. Continue to simmer while preparing dumpling batter.
Dumplings- In a bowl combine 1 1/2 Cups all purpose flour, 3 1/2 teaspoons baking powder, 1/2 teaspoon salt, and a pinch of parsley (optional.) Add 3/4 cup milk and quickly stir with a fork until well blended.
Make sure there is enough liquid remaining in the stew (at least 3 cups) and return to a boil. Drop dumpling batter onto stew with a teaspoon, dipping spoon into hot liquid each time to keep the batter from sticking. As soon as dumplings are all in, cover tightly and boil moderately fast for 12 minutes. Do not peak-keep that lid on!!! After 12 minutes, arrange stew on a platter (or you can serve it Hoosier Girl fashion-leave it in the pot and holler "come and get it") and serve immediately.
Oh my goodness-that will warm you up!!
