. Place chicken in stock pot. Add enough water to cover. Add parsley, celery, carrot, onion, 2 teaspoons salt and 1/4 teaspoon pepper and bay leaf. Cover, bring to a boil and then simmer for 2-1/2 hours. Combine 1 cup flour, baking powder and remaining 1/2 teaspoon salt in a medium bowl. Combine milk and Crisco. Add with chopped parsley to dry ingredients. Stir just to moisten dry ingredients and drop by tablespoonful directly onto chicken in boiling broth. Cover tightly. Return to boiling. Reduce heat without lifting cover and simmer 12-15 minutes. Strain chicken broth. Measure 4 cups into saucepan. Bring to a boil. Combine remaining 1/2 cup flour with cold water. Add gradually to broth. Mix well. Cook and stir until thickened.
Servings: 4