---------- Recipe via Meal-Master (tm) v8.03
  
       Title: CHICKEN IN A POT WITH DUMPLINGS
  Categories: 
       Yield: 1 servings
  
     1/4 lb Whole chicken
       2    Carrots -- scrubbed and
            Halved
       1    Onion -- peeled and halved
       1    Celery rib -- cut in thirds
       5    Peppercorns
       1    Bay leaf
            Water
       3 tb Vegetable oil
       1    Onion -- chopped
       2    Carrots -- peeled and
            Sliced
       1    Celery rib -- sliced
       2    Potatoes -- peeled and
            Chopped
       4 tb Flour
     1/4 c  Parsley -- chopped
            Salt and pepper
  
   In a large pot combine chicken, carrots, onion,
   celery, peppercorns, and bay leaf. Cover with water
   and bring to a boil. Reduce heat and simmer for 1 to 1
   1/2 hours. When meat is falling off the bone, remove
   the chicken from the pot and set aside to cool. Strain
   and reserve to remove vegetables and reserve stock.
   When chicken is cool, remove all meat from the bones
   and shred.
   
   In a large heavy pot, heat oil over medium high heat.
   Stir in onion and cook for 1 minute. Stir in carrots,
   celery and potatoes and toss to coat. Cook vegetables
   for 3 minutes. Stir in flour and cook for 2 minutes.
   Add reserved stock and stir until it thickens. Add an
   additional cup of water if more liquid is needed.
   Simmer for 30 minutes or until vegetables are tender.
   Stir in chicken and parsley and season with salt and
   pepper.
   
   Yield: 4-6 servings
   
   Recipe By     :
  
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