Chicken and Dumplings

By ntyree

Ingredients

• 1 stewing hen
• 1 T. salt (to cook chicken in)
• water to cover chicken
• 3 c. sifted flour
• 1 c. hot broth (or cold water)
• 2 chicken bouillon cubes -- optional
• 1/2 c. shortening

Preparation

Step 1

Prepare stewing hen for cooking by cutting into serving size pieces. Place in large pot and cover with water and add salt. Simmer until tender. When tender, remove meat from broth and de-bone. (Add meat back to the broth or save to serve separately.)

Dumplings:

Sift flour into a large bowl, and make a well in the center of the flour. Pour the liquid into it mixing with fork as you pour. As soon as dough becomes difficult to stir with fork, work with fingers until it is smooth and medium stiff, adding flour as needed. Knead the dough for a few seconds on floured board. Divide dough into four or five parts. Roll as thin as possible and cut rounds into strips 1 1/2 or 2 inches wide. Break these into 2-inch pieces and drop into boiling broth with bouillon. Cook 10 - 15 minutes. 8 - 10 servings.