Chicken and Dumplings

    3-4 lbs. chicken
    1 gallon water
    1 teaspoon poultry seasoning
    1 teaspoon garlic powder
    1/2 teaspoon black pepper
    2 celery ribs, chopped
    4 green onions, sliced thin or 1/2 medium onion, chopped
    1 carrot, shredded
    6 chicken bouillon cubes

Dumplings:
    6 cups flour
    2 teaspoons baking powder
    1 teaspoon poultry seasoning
    1 teaspoon salt
    1 cup margarine or butter flavor shortening
    2 eggs, beaten
    2 cups chicken stock

Place whole chicken and water into large pot or dutch oven. Add
poultry seasoning, garlic powder, and pepper. Bring to boil and
reduce heat to medium. Cook chicken for about 1 hour or until tender.

When done, carefully remove chicken from pot; set aside to cool.
Remove 2 cups of stock and set aside to cool. Add celery, onion,
carrot and boullion cubes to remaining stock and continue to cook on
simmer. While chicken is cooling, prepare dumplings.

Into large mixing bowl, combine flour, baking powder, poultry
seasoning and salt. Add margarine and combine until mixture is coarse
and crumbly. Add eggs and cooled chicken stock then stir by hand to
form a dough. Turn out onto floured surface and knead slightly until
smooth. Roll out to about a 1/8 inch thickness. Using a sharp knife
or pizza cutter, cut dough in vertical strips about an inch wide.
Repeat the process, cutting horizontal strips, which will give you
little square dumplings. Return chicken stock to a boil; drop
dumplings in, a few at a time, as quickly as possible. Cook about 15
minutes, stirring occasionally to prevent dumplings from sticking to
bottom of pan. When done, remove from heat and cover pan.

Remove skin and debone cooled chicken. Cut into bite size pieces
then fold into hot dumplings and broth.