1 chicken, whole or cut into pieces
Carrots, cut into chunks, one per person

Dumplings:
1-1/3 c. all purpose flour
2 t. baking powder
1/2 t. salt
2/3 c. milk
2 T. salad oil

1 chicken, whole or cut into pieces 1 -1/3 c. all purpose flour 2 t. baking powder 1/2 t. salt 2/3 c. milk 2 T. salad oil

In Dutch oven or kettle, cover chicken with water, salt to taste, and boil until tender. Drain, reserving liquid, and cool enough to remove chicken from bones. Skim fat from chicken broth and return chunks of chicken to broth. Add carrots. As you return broth, chicken and carrots to boil, make dumplings.

In large bowl, mix flour, baking powder and salt. In cup, combine milk with salad oil; slowly stir into flour mixture just until mixture forms soft dough (stir as little as possible).

Drop dough by heaping tablespoons onto chicken and carrots (so they don't sink) in simmering stew.

Cook dumplings 10 minutes, uncovered; then cover and cook 10 minutes longer. With slotted spoon, remove dumplings from stew. If more gravy is preferred, thicken broth with a mixture of flour or cornstarch and water. Spoon stew over dumplings in individual dishes. Makes about 6 dumplings.

Note: If doubling the recipe, make sure you use a large pot.