Big Thicket Chicken and Dumplings

Place whole chicken and water into large pot or dutch oven.
Add poultry seasoning, garlic powder& pepper.
Bring to boil and reduce heat to medium.
Cook chicken for about 1 hour or until tender.
When done, carefully remove chicken from pot; set aside to cool.
Remove 2 cups of stock and set aside to cool.
Add celery, onion, carrot and bouillon cubes to remaining stock and continue to cook on simmer.
While chicken is cooling, prepare dumplings.
Into large mixing bowl, combine flour, baking powder, poultry seasoning and salt.
Add margarine and combine until mixture is coarse and crumbly.
(use a hand mixer) Add eggs and cooled chicken stock (be sure your stock has cooled to"just barely warm") then stir by hand to form a dough.
Turn out onto floured surface and knead slightly until smooth.
You may need to divide dough in half and only roll out half at a time.
Roll out to approximately 1/8-inch thickness.
Using a sharp knife or pizza cutter, cut dough in vertical strips about an inch wide.
Then repeat the process, cutting horizontal strips, which will give you little square dumplings.
Return chicken stock to a boil; drop dumplings in, a few at a time, as quickly as possible.
Cook about 15 minutes, stirring occasionally to prevent dumplings from sticking to bottom of pan.
When done, remove from heat and cover pan.
Remove skin and debone cooled chicken.
Cut into bite size pieces then fold into hot dumplings & broth.
This recipe will serve a family of 4 two main course meals.
Leftovers can be frozen.