Chicken and Dumplings
1 3-4 pound chicken
Salt & Pepper
Boil chicken until tender and done. Let cool while fixing the dumplings and then pull the meat off of the bone. (If you don’t like a lot of meat with your dumplings, use what you want and save the rest for chicken salad).
SAVE THE BROTH!!!!!
Dumplings:
2 cups flour
1 tablespoon shortening
cold water
Cut together with pastry blender, knife or your fingers flour and shortening until the mixture feels like ground meal. Add enough COLD water to make a dough. (Some people like to use half milk half water.)
Roll out about 1/4 inch thick on floured board and cut into squares with a floured pastry knife (case knife). Drop, one by one into boiling broth and cook uncovered for 10 to 12 minutes. Add the amount of chicken you want during the last 5 minutes.
Submitted by Ella Robbins
Daughter of Ruby & Roy Stewart
In loving memory of my Mother