Chicken Stew & Dumplings

From your great-grandma S.
Dumplin' is more than a term of endearment in our family.

Stew:
2-1/2 to 3 lb. whole chicken
4 C. water
2 C. chicken broth
1 carrot, roughly chopped
1 medium onion, quartered
1 stalk of celery, chopped
1/2 tsp. salt
1 C. milk
1/4 tsp. ground pepper

Place the chicken in a Dutch oven, and add the water, broth, carrot, onion, celery and salt. Bring to a boil, cover and lower heat. Simmer for 1 hour, or until tender and chicken is done. Remove chicken and cool. Remove the carrot, onion and celery pieces from the broth and discard. Bone the chicken, discarding all skin and bones.
Bring the chicken broth to a boil, and stir in the milk and pepper. Add chicken in bite-sized pieces.

Dumplings:
2 C. flour
4 tsp. baking powder
1 tsp. salt
2 T. butter
1 egg, cracked into a measuring cup and filled with milk to equal 1 C. liquid

Sift together dry ingredients, cut in butter and add milk mixture.

Drop by teaspoonful on top of stew.
Cover and steam for 12 minutes.

{LDM}