Ingredients

2 lbs chicken legs and thighs

1 medium onion, quartered

2 stalks celery

10 3/4 oz can chicken broth

1 can water

1 3/4 tsp salt

4 tbl melted butter

2 tbl chopped parsley

1/2 tsp onion salt

1 1/2 cups flour

2 1/2 tsp baking powder

1 egg beaten

6 tbl milk

Chicken gravy

Preparation

  1. Cook chicken, covered with onion, celery, broth, water & 1 tsp salt, 30 minutes, until chicken is tender.

  2. Skin, bone & dice chicken.

  3. Strain stock, skim off excess fat.

  4. Combine chicken, 2 tbl butter, parsley, & onion salt.

  5. Sift flour with baking powder and 3/4 tsp. salt. Combine egg, milk & 2 tbl butter into flour mixture to make a soft dough.

  6. Roll dough into rectangles 8" X 10" on floured board. Spread chicken mixture over dough. Roll up from short side as for jelly roll.

  7. Heat 1 cup chicken stock to boiling in large skillet. Cut dumpling rolls into 6 slices. PLace cut side down in simmering stock. Cover pan. Turn heat low & cook 20 minutes.

  8. With reserve stock, prepare chicken gravy. Serve over dumplings.