• 1 (3 - 3 1/2 lb) broiler-fryer
• 2 quarts water
• 2 stalks celery, cut into pieces
• 1 tsp salt
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 to 3/4 tsp salt
• 1/4 cup butter or margarine, softened

1. Place chicken in a Dutch oven; add water, celery, and 1 teaspoon salt.
2. Bring to a boil; cover, reduce heat, and simmer 1 hour or until tender.
3. Remove chicken from broth and cool. Discard celery. Bone chicken, and cut meat into bite-size pieces; set aside meat and 3/4 cup chicken broth. Leave remaining broth in Dutch oven.
4. Combine flour, baking powder, and 1/2 tespoon salt; cut in butter until mixture resembles coarse meal. Add 3/4 cup reserved broth, stirring with a fork until dry ingredients are moistened.
5. Turn dough out onto a well-floured surface, and knead.
6. Pat dough to 1/2-inch thickness. Cut dough in 4X1/2" pieces, and sprinkle with additional flour.
7. Bring broth to a boil. Drop dough, one piece at a time, into boiling broth, gently stirring after each addition.
8. Reduce heat to low; cover and cook 8 to 10 minutes.
9. Stir in chicken, and serve immediately.

Yield: 4 servings.

(Cotton)