1 stewing chicken
1 small onion
salt, pepper
1 cup sifted self-risin flour
2 tsp. baking powder
1/2 tsp. salt
sprig parsley (1 tsp.)
1/2 cup milk

Put your chicken in kettle and partly cover with water. Add onion, salt and pepper and cook till tender, about 2 1/2 to 3 hours. Remove chicken, bone it and cut into bite-size pieces. Put it back in the pot.

Mix flour, baking powder, salt, parsley and milk to make a thick batter and drop by big spoonfuls into chicken broth. Cover tightly and cook for 20 minutes without lifting lid.

Talk about gooood eatin for Sunday dinner!! Mmmmmmmmmm.