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Chicken and Dumplings

1 chicken
1 or 2 celery ribs and leaves
1 carrot
1 onion.
water to cover
2 Tbsp butter

Simmer chicken with celery, carrot and onion in water to cover,
until meat falls off the bone. Take chicken out of broth and set
aside. Remove celery, carrot, and onion, then strain the broth,
and pour the broth into a Dutch Oven or large pot. Pick the chicken
meat off the bone and put into the broth. Add butter. Bring broth
to a boil. While broth is heating mix the dumplings.


2 cup Flour
2 tsp Baking Powder
1/2 tsp Salt
1 cup whole Milk
4 Tbsp Vegetable Oil

Mix ingredients, blend well and turn out on to a floured surface.
Knead 4 or five times. Roll out the dough to 1/8" thick and cut
into 1"x 1 1/2" strips. Drop one strip at a time into chicken and
broth. Reduce the heat to medium-low and cover for fifteen minutes.
Break apart dumplings if you want smaller ones and sprinkle with
pepper. Put the lid back on, but don't turn heat back on. Wait
thirty minutes and enjoy.


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