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Mary Beth

HOMEMADE CHICKEN AND DUMPLINGS (serves 6-8)

Boil 4 Chicken Breasts with skin and rib section for more flavor. skin will be discarded later

or

(any chicken pieces you prefer or a whole chicken -2 1/2-3 lbs.)

I prefer to use a good chicken broth-Swansons or Knorr --1 can along with enough water to cover--about 4 cups. (can be adjusted if needed.)

While Chicken cooks, assemble Dumplings.

*Do not be tempted to add more butter or shortening to dough as dough will fall apart in the broth.

A mixer can be used which is quicker. However,I usually just mix by hand or with a fork. I have been known to cheat and use liquid shortening. Just mix well. Do not overwork dough as it will toughen.

Flour a board and roll to 1/8 inch thick and cut with a pizza wheel or knife to desired size. I usually cut mine into 3 inches long strips About 1 1/4 inch wide, dust with flour as needed. This helps with thickening of broth.

When chicken is done

Remove from broth and debone and remove skin after cooling. Cut into desired size. Bring broth to a boil and drop dumplings into the boil points one at a time. Stir gently and boil 6-8 minutes. Then reduce heat add chicken. Note: At this point I add a stick of butter which is optional but increases richness of broth. Also, 2-3 drops of yellow food coloring or turmeric adds a prettier coloring than gray dumplings. Bring to a boil for 6 to 8 more minutes and then turn fire off.

Let sit 20 to 40 minutes. The heat will finish dumplings and dinner is served.

Note: If broth is not thick enough a small addition of corn starch can be use. Do not use more flour or the broth will taste of the flour.

Optional: any or

Good served with mashed potatoes or alone.