|4 cups||Chicken broth|
|1||Chicken (about 3 lbs.), cut into 8 pieces, skin removed|
|4||Carrots, peeled and cut into 1 inch chunks|
|4||Celery ribs with leaves, cut into 1/2 inch chunks|
|1 small||Onion thinly sliced|
|1 teaspoon||Dried summer savory|
|Salt and freshly ground pepper|
|2 tablespoons||Yellow cornmeal|
|1½ teaspoon||Baking powder|
|½ teaspoon||Celery seeds|
|3 tablespoons||Vegetable shortening|
In a large Dutch oven, combine broth and chicken. Simmer over medium heat, uncovered, 10 minutes, skimming off any foam that rises to the surface. Add carrots, celery, onion, bay leaf, and savory. Simmer, partially covered, 15 minutes. Skim fat off surface of broth. Season with salt and pepper to taste.
In a large bowl, whisk together flour, cornmeal, baking powder, celery seeds, and ½ teaspoon salt.
Cut shortening into small pieces and use your fingers to rub it in until mixture resembles coarse meal. Add milk and stir just until a sticky dough forms.
Dip a spoon into simmering stew, then spoon out generous tablespoons of dough and drop into stew to make about 12 dumplings. Cover pan and simmer over medium-low heat until dumplings are cooked through, about 20 minutes. Remove and discard bay leaf before serving. Typed in MMFormat by Cindy Hartlin Source: Cookbook Digest. Sept./Oct.97