| 1 | * an old stewing hen is preferred, but a fryer chicken is okay. |
| 2 | Cut the chicken into large pieces. |
| 3 | Put chicken (with the skin on), onion, celery, chicken broth and parsley into a large stew pot. |
| 4 | Bring to a boil, reduce heat, and simmer until chicken is tender. |
| 5 | (a stewing hen wil take about 3 hours; a fryer about 45 minutes) remove chicken from pot and cool. |
| 6 | Clean the chicken very carefully, removing the skin, loose fat and bones. |
| 7 | Chop the chicken into bite size pieces. |
| 8 | Defat the broth if desired. |
| 9 | This can be accomplished by refrigerating it over night so the fat hardens on top. |
| 10 | I use pieces of paper towel laid on top of the warm broth. |
| 11 | Return the chicken to the pot and add the potatoes, carrots and peas. |
| 12 | Season to taste with salt and pepper. |
| 13 | Mix the flour with the water in a tightly covered jar. |
| 14 | Thicken the broth with the flour mixture as it comes to a boil. |
| 15 | Add the yellow food coloring, if desired. |
| 16 | (i think it makes the stew more appealing) simmer a few minutes. |
| 17 | Bring it back to a boil and drop the dumpling batter by large spoonfulls on top of the boiling stew. |
| 18 | Lower the heat to simmer. |
| 19 | Cover the pot. |
| 20 | Turn the dumplings as they cook for 10 to 15 minutes. |
| 21 | Dumplings: mix the dry ingredients throughly. |
| 22 | Add the slightly beaten eggs and enough milk to make a thick dough |
