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1 chicken fryer, cut up
2 stalks celery, cut up
2 carrots, pared and sliced
1 onion, diced
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder

1 1/2 c. flour
3 tsp. baking powder
3/4 tsp. salt
3/4 c. milk
3 Tbsp. salad oil
Gravy recipe to follow

Place chicken in Dutch oven or large kettle with enough
water to cover. Add remaining ingredients. Cover; bring to
boiling and cook over low heat about 1 hour. When chicken is
almost tender, mix flour, baking powder and salt. Combine milk
and salad oil and add to the flour mixture to make dumpling
dough. Remove grease from chicken stock and drop dumpling
mixture by tablespoons directly into boiling chicken stock.
Cover tightly and return to boiling. Reduce heat; simmer 12 to
15 minutes or until done. Remove dumplings and chicken to
platter. Keep hot in the oven while preparing gravy. Makes
about 10 dumplings.

Chicken And Dumpling Gravy:
1/2 c. flour
1 c. cold water
Combine flour and water. Gradually add to chicken
broth, mixing well. Cook, stirring constantly, until mixture
is thick and bubbly. Season with salt and pepper to taste.
Serve over dumplings and chicken.

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