Chicken & Dumplings

  It's getting to be that season where a nice pot o' somthin' on the stove simmering just hits the spot!

                      

1 Chicken                                                         1 Tbsp. Sage
1 Onion chopped                                              4 Eggs
4 Stalks Celery                                                 1 ½ C Flour
Salt & Pepper                                                   1/3 C Corn Meal

In 8 qt. kettle, cover chicken with water, add onion, celery, sage and salt.  Bring to a boil, reduce heat and simmer at medium heat until chicken is fully cooked.  Remove chicken from water and refrigerate to cool.
In mixing bowl beat 6 eggs and add flour, salt and pepper.  When dough is thoroughly mixed sprinkle corn meal over the top.  The corn meal will prevent the dumplings from sticking.
Bring chicken stock in kettle to a boil.  Drop dough by teaspoonful into boiling kettle.  Stir to prevent sticking on bottom of pan or to other dumplings.  Reduce to medium heat and simmer until dumplings are tender.  When dumplings are tender, bone and piece cooled chicken and add to kettle.  Simmer 30 minutes on low heat and serve piping hot with favorite vegetable and/or salad.