Country Chicken and Dumplings

1 (3 to 3 1/2lb.) broiler-fryer chicken
2 quarts water
2 stalks celery, cut into pieces
1 teaspoon salt
2 cups all-purpose flour
2 teaspoons baking powder
1/2 – 3/4 tsp. salt
1/4 cup butter or margarine, softened

Place chicken in a Dutch oven; add water, celery, and 1 teaspoon salt. Bring to a boil; cover, reduce heat, and simmer 1 hour or until tender. Remove chicken from broth, and cool. Discard celery. De-bone chicken, and cut meat into bite size pieces; set aside meat and 1/2 cup broth. Bring remaining broth to a boil.

Combine flour, baking powder, and 1/2 teaspoon salt; cut in butter until mixture resembles coarse meal. Add 3/4 cup reserved broth, stirring with a fork until dry ingredients are moistened. Turn dough out onto a well-floured surface, and knead. Pat dough to 1/2" thickness, then cut in 4 x 1/2" pieces, and sprinkle with additional flour (this will act as a thickening). Drop dough, one piece at a time into boiling broth, gently stirring after each addition. Reduce heat to low; cover and cook 8 - 10 minutes. Stir in chicken, and serve immediately.