SLAP YOUR GRANDPAPPY DOWN CHICKEN AND DUMPLINGS

By Stina

Ingredients

• 1 (3-4 pound ) fryer - I use about 3 pounds of chicken breast meat if in hurry. I didnt know a "fryer" was a chicken until I married my husband.
• water
• 4 Chicken Boullion Cubes
• Black Pepper to taste
• Salt to taste

Details

Adapted from qvc.com

Preparation

Step 1

*Boil fryer until tender in a 6 quart dutch oven. Remove fryer from broth, skin and debone, rough chop fryer meat. Return meat to broth, add chicken bullion cubes, salt and pepper. Liquid and meat should equal about 2 - 3 qts. Cut on stove temp enough to bring to boil.
Dumplings:
2 cups baking mix (I use bisquick)
1/2 cup Self rising flour
milk - add enough to make a stiff batter
Mix baking mix, flour and milk into stiff batter. Spoon into boiling broth about 1 tablespoon dough at a time. As soon as all of the dumplings are in the pot, cut heat to lowest setting. Simmer covered for 10 minutes (do not stir during this time). Uncover, drop one raw egg in pot, give several quick stirs so egg is distributed throughout dumplings. Cook another minute longer. Serve!
*note, I have tried this without adding the egg at the end, but, it just didnt taste the same so make sure to add the egg!