| CHICKEN 'N' DUMPLINGS |
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4 to 6 servings1 fryer, cut into pieces 1 medium onion 2 ribs celery Salt and pepper, to taste 1 cup flour 1/4 teaspoon salt 1/8 teaspoon baking powder 1 tablespoon Crisco Shortening 1 egg yolk 1/4 cup broth or milk 1 egg, hard-boiled Boil the chicken in water seasoned with onion, celery, salt and pepper. To make the dumplings, mix flour, salt, baking powder and the shortening together. Add egg yolk and mix well. Add 1/4 cup broth or milk to make a dough. Roll the dough thinly (1/8-inch thick) on a floured surface and cut into squares. Lay the squares on waxed paper for 30 minutes or more to dry out. Remove the chicken from the stock, bring the stock to a boil and drop the dumplings in. Add a small amount of milk or hard-boiled eggs to the broth if you desire. Return the chicken to the pot, cover and let cook for approximately 5 minutes or until the dumplings are tender. |
