CHICKEN AND DUMPLINGS

By gaster16

Ingredients

• 1 3/4 lb. chicken, 2 quarts water
• 1/2 cup melted butter
• 2 teaspoons black pepper
• 1 teaspoon salt
• 2 cups self-rising flour
• 1/4 cup shortening
• 1/4 cold water

Preparation

Step 1

In stockpot combine water and chicken. Cook over medium high heat until done about one hour. Remove chicken from pot reserving chicken broth. Cool chicken in cold water, remove bones, skin and fat. Cut chicken into bite size pieces. In mixing bowl combine flour and salt. Cut in shortening until batter is coarse. Add water and mix well with your hands. Bring chicken broth back to a slow boil. Do not rapidly boil. With floured hands pinch quarter size pieces of flour and drop into chicken broth. Gently stir after adding several pinches. Repeat until you have used all the dumpling mix. Stir gently. Add butter and black pepper. Stir gently. Allow to simmer 8-10 minutes. Slowly stir in chicken. Serve in soup bowls.