Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***chicken stew***
   4      pounds        chicken cut into pieces
   3      cups          water
   2      cups          strong chicken broth
   1      teaspoon      salt
     1/4  teaspoon      white pepper
     1/4  teaspoon      cayenne pepper
   1                    garlic clove -- minced
   1 1/2                celery ribs
   1      large         onion -- halved
   2      tablespoons   parsley -- chopped
                        ***dumplings***
   2      cups          flour
   1      tablespoon    baking powder
     1/2  teaspoon      salt
     1/4  teaspoon      baking soda
   3      tablespoons   shortening
   1      cup           buttermilk
   3      tablespoons   flour -- mixed with 1/3 cup
                        water

Preparation:

To make chicken stew: Place chicken pieces in a 4-quart Dutch oven with the water, broth, salt, white pepper, and cayenne. Bring to a boil and skim foam for a minute or two. Reduce heat to a simmer and add garlic, celery, onion, and parsley. Cover and simmer gently 1-1/4 hours before adding dumplings. To make dumplings: Sift flour, baking powder, salt and baking soda together. With a fork or pastry blender (or in a food processor), work the shortening into the flour mixture until the texture is that of cornmeal. Rapidly stir in buttermilk. Form dough into a ball and with floured hands knead it on a floured board for a few seconds, until bouncy. Roll out dough into a square or rectangle 1/2 inch thick and cut it into 1-1/2 inch squares. Drop into the hot chicken stew when the chicken is nearly done, cover the pot again and simmer 15 minutes. With a slotted spoon, remove chicken and dumplings to a platter or serving dish. Off heat, stir the flour paste into the broth left in the pot. Return to low heat and simmer a few minutes, stirring constantly until thickened to a gravy. Pour the gravy over the chicken and dumplings and serve immediately. From Cooking with Queen Ida. Published by Prima Publishing. ISBN 1-55958-050-X