1 chicken 3-4 lbs.
8 C. water
1 medium onion cut in half
1 celery rib
2 carrots sliced
1 bay leaf
1 T. salt

Place chicken, water, onion, celery, carrots, bay leaf and salt in 8-10 quart stock pot or dutch oven. Cover and simmer until done, about 1 hour. Let cool and remove chicken from bones. Refrigerate chicken. Throw bones back into stock and simmer another 1/2 hour. Strain stock and cool. You can do it to this up to a day ahead if you choose. When ready to finish recipe, remove any fat that has solidified on top.


2 C. flour
1/2 t. baking powder
1/2 t. salt
3 T. butter
1 egg
1 C. chicken broth
1/2 t. fresh dill (optional)

Mix flour, baking powder, salt. Cut in butter. Add egg and mix in. Gradually add chicken broth. It will be very wet. Add 1/2 C. flour to the top of a cutting board and spread it out. Add 1/2 of the batter on top of the flour. Roll it over a couple of times in the flour. Roll out to about 1/4 inch thick. If there is extra flour don't worry about it, as it will help to thicken the gravy.

Cut dumplings in 1 inch squares. Bring broth to a boil and add dumplings. Cook for 15 minutes and add thickening.

To thicken add 4 T. flour to 6 T. water and gently stir into broth being careful not to break dumplings. Cook another 10 minutes over low heat.

Serves 5-7

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