Chicken & Dumpling

Author

Unknown

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Recipe

Measurements	Ingredients
For the Chicken and Broth:
One	Cut-up Fryer Chicken, with extra legs
To Cover	Water
One (Small)	Onion
As Needed	Carrot
As Needed	Diced Garlic
As Needed	Celery
One	Bay Leaf
One Teaspoon	Salt & Pepper (or to taste)
For the Dumplings:
Two Cups	Flour
One Teaspoon	Salt
As Needed	Skimmed Chicken Grease (from the broth)

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Instructions

1. Cooking the Chicken:

   1. Place the cut-up fryer chicken (with extra legs) in a large pot.
   2. Add water to cover the chicken.
   3. Add a small onion, carrot, diced garlic, celery, a bay leaf, and one teaspoon of salt and pepper.
   4. Bring the pot to a boil, then reduce the heat and simmer.
   5. Test the chicken for tenderness with a fork after about 30 minutes. It should be tender but not falling off the bone.
   6. Once cooked, remove the pot from the heat.

2. Preparing the Broth and Dough:

   1. Let the chicken and broth cool completely. Then, put it in the refrigerator until the grease settles on top and solidifies.
   2. Skim the cold grease off the top of the broth. (The chicken meat can be removed from the bones and set aside while you make the dumplings).
   3. In a bowl, combine two cups of flour and one teaspoon of salt.
   4. Add the skimmed chicken grease to the flour mixture. Work the grease in with your hands until you can squeeze the dough together.
   5. Roll out the dough and cut it into big squares.

3. Cooking the Dumplings:

   1. Bring the defatted chicken broth back to a boil (the card says “add lots of water” which may mean to ensure there’s plenty of boiling liquid).
   2. Drop the dumplings into the boiling broth.
   3. Cover the pot, and when it returns to a boil, turn the heat down to a slow boil.
   4. Cook for about 12 minutes.
   5. (Add the deboned chicken meat back to the pot to heat through before serving).

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