Chicken Stew and Dumplings

3 Onions, Quartered

3 Stalks Celery, Cut in 1-inch Pieces

1 Tbsp. Butter

1 Roasting Chicken, Rinsed

1 lb. Carrots, Peeled and Cut in 1-inch Pieces

1 Bay Leaf

Salt and Pepper

2 Tbsp. Flour

¼ C. Cold Water

In a Dutch oven, brown onions and celery in butter. Brown chicken on all sides, turning breast side down last. Add carrots, bay leaf, salt and pepper to taste. Chicken and vegetables will make their own broth as it cooks. Cover and simmer for 2 hours, stirring occasionally. Cool slightly and remove chicken and bay leaf from pan. Pull meat from bone and return to Dutch oven. Bring stew back to a low boil. Add flour and water mix to thicken gravy. Prepare Dumplings.

Dumplings:

2 C. Biscuit Baking Mix

2/3 C. Milk

Combine ingredients in a medium bowl. Drop by spoonfuls into bubbling stew. Cook uncovered for 10 minutes, cover and cook for an additional 10 minutes. Remove bay leaf before serving. Serves a family of 5 with leftovers. 

Holt, Paula; Family Favorites, Gooseberry Patch, Delaware, OH, 1998, Chicken Stew and Dumplings, p. 37.