1 large fryer, cut up
1 quart chicken stock
1 large celery rib, cut into large dice
1 small carrot, cut into large dice
1 small onion, cut into large dice
1 tablespoon chicken fat or cooking oil
1/4 cup onion, finely chopped
2 tablespoon parsley, finely minced
2 cups flour, a.p., sifted
3 teaspoons baking powder
1 teaspoon salt
2/3 cup milk
2 each eggs
Put chicken, vegetables and stock in a large pot. Bring to a boil; reduce heat and cover tightly. Cook until tender, a time that will vary depending on size and age of chicken. (For a small grocery store fryer, it may be as brief as 30 minutes; do not overcook.) Remove chicken from broth and set aside to cool; remove vegetables.
(Note: You may poach the chicken in advance, set into the refrigerator to cool, and finish the recipe at a later time.)
Heat chicken fat or oil in a large pot until just smoking. Add onions and saute until they begin to turn brown. Remove from heat. Mix flour, baking powder and salt. Measure milk; add onion and fat, and eggs. Blend and mix into dry ingredients. Stir in parlsey.
Remove meat from chicken bones; discard bones. Reheat chicken meat and broth to simmering. Spoon in walnut sized spoonfuls of dumpling batter, filling but not overcrowding the pot. Reduce heat to low and cover tightly. Cook for 15 minutes.
Serve chicken and dumplings with broth over all.
SOURCE: James Beard, James Beard's American Cookery; revision by ARG