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Ingredients
- 1 whole chicken
- 2 whole carrots (peeled & cut into 2 inch chunks)
- 1 med-lg Onion (peeled & quartered)
- 2-3 quarts water
- 3 stalk celery (washed & cut in 3rds)
- 1 1/2 cups Crisco Shortening
- 9 heaping tblsp flour
- 2 teasp salt
- 3/4 cup water
- 1 heaping teasp baking powder
Details
Preparation
Step 1
Place whole washed chicken into a large pot with all vegetables & 4 tblsp salt; cover with water.
Boil until completely cooked; approximately 1 hour.
Remove all vegetables & disgard.
Remove chicken & set aside to cool; remove skin & bone & shred in large chunks.
Reserve chicken stock in pan & leave on low heat while preparing dumplings.
In medium-large size mixing bowl mix shortening, flour & salt with a fork until crumbly.
Pour in approx 3/4 cup water & baking powder & mix.
Turn onto a floured board & knead 1-2 times to form a ball.
Flour a rolling pin & roll dough out to approx 1/4 inch thick.
Using a sharp knife, cut long strips approx 1 inch wide; then cut lengths in 3rds.
Bring chicken stock to a full boil.
Drop dough strips into stock (DO NOT STIR!!!)
Poke dough into stock with a fork.
Turn flames down to a simmer.
Cover & let simmer approximately 30 minutes or until done.
Remove from heat & gently add chicken.
Serve immediately.
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