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

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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.