MawMaw's Chicken & Dumplings

By glomcrae

Eugenia Carlton Baucum
FHS - Class of '55

from Eugenia: "I learned how to make dumplings by watching my Mama. She did not have a recipe. She used a little of this and a little of that."

Ingredients

• Chicken
• Chicken livers
• 1 cup all-purpose flour
• 3 tablespoons shortening or oil
• Salt to taste
• Water – enough to make soft dough
• Milk

Preparation

Step 1

You will need to make as much dough as you think you will need. I usually triple the above recipe.
Mix the salt with the flour, then cut in the shortening. The dough will be course. Put a little water at a time in to make a soft dough that you can handle. You want the dumplings to be a little tough. Roll out a little at a time and cut in strips to put with chicken and broth.
Cook chicken until tender. Save the broth. Remove chicken from bones. When ready to make dumpling get the chicken and broth hot. Put a little broth in bottom of pan and then cress cross layer of dumpling strips. Put more broth and chicken and another layer of dumplings. Continue until all is used up (Save enough dough for top). Depending on how much dough and broth you have, you may need two pans. When finished, top with a solid round piece of dumplings. Pour a little milk over top. This helps the top crust brown. Bake in a 425° oven until brown on top.