Chicken Stew (with Dumplings)

Chicken Stew
5 pounds stewing hen
2 teaspoons salt
1/4 teaspoon pepper
1 cup flour
Water to cover

Disjoint fowl; remove excess fat and melt it in the dutch oven. Mix the seasoning with the flour in a paper bag. Shake the meatier pieces of chicken in the flour and then brown them in melted fat over a moderate heat. Stack these to one side of the dutch oven while following the same procedure with the bonier pieces. When all are nicely browned, add water to cover. Put the snug-fitting cover in place; reduce heat and cook for 2 1/2 hours. Now uncover and increase the heat to a gentle boil.

Dumplings
2 cups flour
4 teaspoons baking powder
1 teaspoon salt
3/4 cup milk
Mix dry ingredients together and stir in milk

Mix the dumplings and drop by spoonfuls into the boiling liquid. Cover tightly and cook without raising cover, for 20 minutes. Lift the dumplings to a hot serving platter; arrange the chicken pieces in the center of the platter and pour the gravy over all. If the platter is not deep, it is best to serve part of the gravy in a separate bowl. Serves 6 to 8.