Chicken and dumplings

• 1 whole chicken, cut up
• 1 onion
• 2 carrots
• 2 celery stalks
• salt
• 1 1/2 cups flour
• 2 teaspoons baking powder
• 3 tablespoons butter
• 3/4 cup milk

Steps

1. 1

   Cover the chicken, onion, carrots, and celery with water. Salt it lightly. Simmer until the meat leaves the bone, about 50 minutes.

2. 2

   Lift the chicken out, pull the meat from the bones, and return the meat to the pot.

3. 3

   Stir the flour, powder, and a pinch of salt. Cut in the butter and stir in the milk to make a soft dough.

4. 4

   Drop spoonfuls of dough onto the simmering broth. Cover the pot.

5. 5

   Cook 15 minutes. Do not lift the lid. The dumplings should be dry in the center when you break one.

If the broth is thin, mash a spoon of flour into a spoon of butter and whisk it in before the dumplings go on.