Chicken and Dumplings

Dumplings:
2 cups all-purpose flour
1/8 teaspoon salt
1/2 teaspoon baking powder
1 tablespoon butter, softened
1 egg
1 to 2 tablespoons water or milk, if needed

Sift flour, salt and baking powder into a medium bowl. Add butter, blending in with pastry cutter. Add egg. If the dough is too dry, add a little water or milk. Wrap in plastic and refrigerate for at least 2 hours or overnight.

1 3 to 4 pound chicken (or a cut-up chicken)
3 1/2 quarts water (14 cups)
1/2 small onion, chopped
1 rib celery, chopped
1/4 cup margarine
1 teaspoon black pepper, or to taste
1/2 teaspoon dried sage or poultry seasoning

While dough is in refrigerator, cut the chicken into 8 pieces. Remove skin if desired.

In a large stockpot, put 3 1/2 quarts water and add onion, celery, margarine and chicken. Bring to a boil, then reduce heat to a gentle simmer. Cook about 1 1/2 hours, uncovered, until chicken falls off the bone.
(If you plan to remove the bones, at this point remove the chicken from the stock, let cool slightly and pull the meat. Discard the bones and return meat to the stock pot. Return stock to simmer.)

About 30 minutes before serving time, roll the dough out to about 1/8-inch thickness on a lightly floured surface. Cut the dough into 2-inch squares. Drop into simmering broth and cook about 2 minutes, then stir gently to prevent sticking. Add more water if needed.

While dumplings are cooking, season broth with 1 teaspoon pepper and sage or poultry seasoning. Simmer about 15 minutes or until dumplings are cooked through. Adjust seasoning to taste.

Makes about 6 servings