Stuart's Chicken & Dumplings

2 sticks celery, sliced
1/2 cup frozen peas
1/2 cup sliced carrots (optional)
1 whole chicken, quartered
8 cups water (depends on pot)

Seasoning:
6 peppercorns
1/2 tablespoon salt (or less)
½ teaspoon cayenne pepper
2 bay leaves (or ½ teaspoon dill)
1 teaspoon basil
1 teaspoon parsley

Dumplings:

2 cups flour
3 tablespoons baking powder
1 cup whole milk
2 teaspoons melted butter (or lard or vegetable shortening)
1 egg, beaten
1 teaspoon salt

Place chicken in a large Dutch oven or similar pot. Add (carrots- optional) , chicken seasoning and enough water to cover chicken with about 2 inches of water. Bring to a rolling boil, then reduce heat and simmer, covered, until meat can easily be removed from bones (about an hour.)

Remove chicken, bay leaves (and carrots if added) from broth with a slotted spoon and set aside; discard bay leaves. Add celery and frozen peas to broth and simmer for 15 minutes. If desired, you can thicken the stock at little by mixing 2 tablespoons cornstarch with 1/4 cup of water and adding it to the stock.

Meanwhile, make dumplings.

In a large bowl combine dumpling ingredients, mixing with a fork. Place the dough on a lightly floured cutting board and roll out until ¼ inch thick. Cut into strips 1 inch wide and 2 inches long.Bring broth to a rolling boil and add dumplings, taking care to make sure dumplings don't stick together. Cover and return to boiling. Do not lift lid. When broth returns to boiling, reduce heat and simmer for 10 minutes. Remove lid and return chicken (and carrots) to broth and simmer for 5 minutes. Ladle into bowls and sprinkle fresh chopped parsley on top.