Chicken & Dumplings Recipe

Disjoint chicken and remove skin; place in large pan. Add water, salt, celery, and onion; simmer 1 to 2 hours or until meat is tender. Remove chicken from bone; return chicken to chicken stock. Bring chicken and stock to a boil; add rolled dumplings. Cover and boil gently 8 to 10 minutes.

For rolled dumplings: Combine flour, baking powder, and salt. Cut in shortening. Add milk to make a stiff dough. Roll dough out to about 1/8 inch thickness and cut into 1 inch strips, squares or diamonds.