Chicken 'n Dumplings - old style

DIRECTIONS

• Cut chicken into serving pieces and place in a large pot.
• Cover chicken with water.
• Add the onion, celery and bay leaf.
• Cover and simmer for 3 hours or until tender.
• Remove chicken.
• Strain and measure broth.
• There should be approximately 4 cups of broth.
• If there is more, reduce by boiling; if less, add water.
• Mix flour with a little cold water to form a smooth paste.
• Stir into broth and heat until thickened.
• Add cream, salt, sage, thyme and pepper.
• Remove the chicken from bones and return meat to gravy.
• Prepare dumplings and drop by spoonfuls into hot gravy.
• Cover and simmer for 20 minutes with out removing lid.
• Serve chicken surrounded by dumplings on a large, deep platter.
• Dumplings: Sift flour, baking powder and salt into a bowl.
• Mix egg and milk and stir into the dry ingredients.
• Drop into hot gravy and simmer covered for 20 minutes.
• Serve with hearty root veggies on the side.