Chicken Stew with Dumplings

Make broth and cook chicken:
2 1/2 - 3lb chicken, cut up (or use chicken quarters)
3 cups water
1 bay leaf
4 peppercorns
1 tsp salt

2 stalks celery
1 medium onion
4 carrots
- prepare veg. for soup, but put scraps into soup making process and reserve good parts to add once broth is made

3 cubes chicken bouillon - add up to three once broth is made if more flavour is needed.

1/4 cup plain flour
1/2 cup cold water

Dumplings
1 1/2 cups plain flour
2 tsp baking powder
1/2 tsp salt
2/3 cup milk
1 egg, slightly beaten
2 tbsp oil
2 tsp dried parsley flakes

Cook chicken in heavy saucepan with water and spices and peelings from veg. for 1/2 hour. Remove chicken from broth; drain, cool and skim fat off broth; take chicken off bones and return to broth with chopped celery, onions, and carrots.

Combine flour and water and stir into chicken mixture (don't do this if you like a lot of broth). Cook for another 15-20 minutes and add bouillon if necessary.

Dumplings - mix dry ingredients. Combine wet ingredients and add to dry until dry is just moistened. You may need to add a bit of milk.

Once the stew is cooked, spoon dumpling mixture onto carefully and simmer for 15-20 mins without lifting the lid.