mam's Grandmother's Chicken and Dumplings Ingredients Chicken (your choice) Whole Chicken, Chicken Breasts or Dark Meat (legs and thighs) Dark meat gives it a more hearty flavor, white meat..less fat 2 medium onions, quartered 4 stalks of celery cut in four pieces Salt to taste (about a tablespoon) Milk Flour Instructions Boil chicken,onions and celery until done. Remove from the broth. Strain the broth and press as much of the onions and celery through the sieve as you can into the broth. For rolled dumplings, for every cup of flour you use, put in one egg and 1/4 cup of milk.   Mix the flour and liquid mixture, dough will be thick but not dry. I usually use 3 cups of flour 3 eggs and 3/4 cup of milk. To roll out dumplings...on kitchen table or counter, wet surface with a wet sponge or cloth and spread with a coat of flour. Roll out the dumplings, sprinkling with flour as you go. Thin for thin, tender dumplings..thicker for more hearty dumplings...and for easy cutting...use a pizza cutter to cut the dough in to squares.   With a spatula pick up dough squares and dump them in your other hand...you should be able to handle about 20 dumplings at a time without them sticking together. Drop them into chicken broth..(rolling boil)  one at a time...trying to make sure they're not sticking together. After all the dumplings are in the broth, leave them cooking while you take the chicken off the bone and break into bite size pieces...be sure you don't get any skin gristle or bones in the chicken (yuk!)....put the chicken in the dumplings and cook until the mixture bubbles. Stir once in a while to mix the chicken in, after the broth is thick..they're done....now the good part...eating them!