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Country-Style Slicker Dumplings and Chicken Recipe

1 stewing chicken
2 quarts water
1 tablespoon salt
1/2 teaspoon black pepper
1 medium onion -- sliced
2 stalks celery -- sliced
2 chicken bouillon cubes*

3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 tablespoon salt
1 egg -- beaten
1 cup chicken stock -- approximately

Stew chicken until tender in 1 quart water; add the onion and celery.
Cool and remove meat from bones; discard bones. Cut meat into chunks.
Add to the rest of the water, salt, pepper and bouillon cubes*. Heat to simmering.

For the dumplings, mix together dry ingredients. Mix egg with broth
and stir in enough to make a medium-stiff dough. Knead dough on floured
board; roll out very thin. Cut into 1-inch squares. Drop into simmering broth
and let cook about 20 minutes. Serve hot with a pat of butter on top.

Serves 8

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