Serves: 8
Total Calories: 560

3 pounds broiler-fryer chicken
4 cups water
3 ribs celery with leaves
1 carrot, sliced
1 onion cut up
1 teaspoon salt
1/8 teaspoon black pepper
2 potatoes, cubed
1 turnips cubed
3 carrots, cut into 1-inch pieces
2 celery medium ribs, cut into 1-inch pieces
1 onion chopped
1 1/2 teaspoons salt (or to taste)
1/2 teaspoon rosemary crushed
2 chicken bouillon cubes
2/3 cup water cold
1/3 cup flour
1 1/2 cups flour
3/4 teaspoon salt
2 teaspoons baking powder
3/4 cup milk
3 tablespoons vegetable oil
3 tablespoons parsley chopped (optional)

Early in the morning or the day before serving, place cutup chicken in large heavy kettle and cover with cold water (about 4 cups). Add next five ingredients. Cover bring to boil. Reduce heat simmer about 1 hour or until chicken is tender when pierced with point of sharp knife. Remove chicken strain broth. Let chicken and broth cool. When chicken is cool enough to handle, remove meat, discarding skin and bones. (This may be done ahead of time, storing chicken meat and broth separately in tightly covered containers in refrigerator for no longer than 2 days.)
To make stew, heat broth to boiling, add chicken meat and remaining vegetables, 1 1/2 teaspoons salt, rosemary, and bouillon cubes. Reduce heat, cover and simmer until vegetables are tender, about 30 minutes. Blend 2/3 cup cold water and flour until smooth stir gradually into simmering stew. Cook and stir about 1 minute, until thick reduce heat. Prepare dumplings: stir and measure flour, mix with salt and baking powder add milk and vegetable oil (or melted fat). If desired, add parsley (1 tablespoon dried parsley flakes may be substituted for fresh parsley). Drop dough by 10 to 12 spoonfuls onto hot stew. Cover tightly, reduce heat, and cook 12 to 15 minutes without lifting lid. Serve dumplings topped with hot stew.
Note: One package refrigerated biscuits may be used in place of dumplings.

Nutritional Facts:

Serves: 8
Total Calories: 560
Calories from Fat: 69

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