SOUTHERN CHICKEN AND DUMPLINGS
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1 cut up chicken or 6 thighs and drums
2 stix celery
1/2 onion
1 large carrot cut in 3 pieces
1/2 Tbsp. salt
1/4 tsp. pepper
1 c. milk
Dumplings:
2 c. all-purpose flour
1 tsp. baking powder
1 tsp. salt
1/3 c. Crisco
1 egg, beaten
1/2 c. milk
Combine chicken, salt, 2 stix celery, 1/2 onion cubes, 1 large carrot cut in 3 pieces and pepper in a large pot and
cover with water.
Cook until chicken is tender.
Remove veggies and discard.
Remove chicken from water. Remove bone and skin. Set chicken aside
(while chicken is cooking, prepare dumplings.)
Dumplings: In a large bowl, mix flour, salt and short-
ening with a fork. Add 1/2 cup milk; mix to form dough. Roll
dough to 1/4-inch thickness on floured surface. Cut into
four-inch strips with sharp knife. Drop dumplings into simmer-
ing chicken broth. Simmer until dumplings are done. Add
chicken to dumplings and 1 cup milk. Cook slowly for 10
minutes. Yield: 6 to 8 servings.