Chicken With Parsley Dumplings

• 1 quart water
• 2 tsp. salt
• 2 carrots, sliced
• 1 onion, sliced
• 4 to 5 lbs. stewing chicken, cut into pieces
• 1/3 cup flour
• 1 cup milk
• 2 cups biscuit mix
• ½ cup chopped parsley
• ¾ cup milk

Heat water in sauce pot, add salt, carrots, onion, and celery; add chicken. Cover; simmer (do not boil) 3 to 4 hours or until the thigh meat is tender.

Remove cooked pieces of chicken from broth and keep hot. Strain broth; measure. Add water to make 3 cups broth. Return to sauce pot.

Combine flour and milk. Shake in covered jar or beat to blend thoroughly. Add flour mixture slowly to hot broth, stirring constantly for about 5 minutes.

Twenty minutes before serving, make dumplings as follows:

Combine biscuit mix and parsley; stir in ¾ cup milk until flour is dampened.

Drop from a spoon (tablespoon) onto chicken pieces (not into liquid) in boiling stew. Cook, uncovered, over low heat 10 minutes; cover, cook 10 minutes longer. Makes 8 servings.

Dumpling-topped chicken, is a meal in a dish. Serve with tossed green salad, fluffy rice, and fruit for dessert.