Chicken and Dumplings — Robert St. John

Ingredients

• 2 quarts Water
• 2 quarts Chicken broth
• 1 large Carrot, peeled and cut into large pieces
• 1 large Onion, peeled and cut into large pieces
• 1 stalk Celery, peeled and cut into large pieces
• 1 Bay leaf
• 1 Tbsp Salt
• 2 -3 pounds Chicken, whole
• 3 cups Flour
• 1 Tbsp Poultry seasoning
• ¾ cup Crisco
• ¾ cup cold milk