CHICKEN AND DUMPLINGS

CHICKEN AND DUMPLINGS

l large fryer
1/2 tsp pepper
1 onion (or less if desired) chopped fine
1 Tbsp butter
1 stalk celery (or less if desired) chopped fine
1 can chicken broth
1 Tbsp salt

Boil fryer in water to cover (about 2 quarts) with onion, celery, salt, pepper and butter. Remove fryer when very tender, strain and reserve broth. Remove skin and take meat off bones. Cut meat into large pieces. When ready to serve, cook dumplings in broth, add chicken and heat thoroughly. If there is not enough broth, add can of chicken broth.


THICK DUMPLINGS:

2 cups flour
1 cup buttermilk
1/2 tsp soda
1 Tbsp oil or melted shortening
1/2 tsp baking powder
1/2 tsp salt

Sift together flour, soda, baking powder and salt. Add buttermilk and oil. Stir until well mixed, adding more flour if necessary to make a stiff dough. Turn out on floured board and knead until dough is workable. Roll to a thin dough, cut in strips, and drop in boiling broth. Cook about 20 minutes.