1 stewing chicken (about 4 or 5 pounds), cut up
4 celery ribs, chopped
1 medium onion, chopped
1 tablespoon chicken bouillon granules
2 teaspoons poultry seasoning
DUMPLINGS:
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons shortening
1/2 cup hot broth
Season chicken with salt and pepper; Place chicken, celery and onion in a Dutch oven. Cover with water; bring to a boil. Reduce heat; cover and simmer until chicken is tender (about 20 minutes per pound). Remove chicken and keep warm. Add water to measure 4 qts. Set aside 1/2 cup for dumplings. Return remaining broth to the Dutch oven; add Poultry seasoning and bouillon.
For dumplings, in a large bowl combine the flour, baking powder and salt. Cut in the shortening with a pastry blender until the mixture forms fine crumbs. Stir in enough hot broth to make a firm but manageable dough.
Meanwhile, bring broth to a boil. Roll dough to 1/16-in. thickness; cut into 2-in. squares. Drop one at a time into boiling broth. Reheat the broth to boiling over high heat. Reduce the heat to medium and cook dumplings uncovered until tender, about 15 minutes. Serve immediately with the chicken.
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