CHICKEN AND DUMPLINGS
(From the Kitchen of Patsy Boyd Miller)
2 cups self-rising flour
1/3 cup shortening
1 cup milk
If you do not use self-rising flour, use the following ingredients:
2 cups flour
1 teaspoon salt
2 teaspoons baking powder
1/3 cup shortening
1 cup milk
Cut shortening into flour. Add milk to make a stiff dough.
Roll dough on floured surface and cut in strips.
Drop into boiling broth and chicken.* See Note Below.
Cover; reduce heat and simmer for about 15 minutes.
Remove cover and add 1 cup milk and bring back to a simmer.
Cover until serving time.
*For the chicken, I use boneless chicken breasts.
Cook the chicken covered in water in a large pot. (4-6 quarts)
When chicken is done, remove the chicken from the water
and debone. Then add chicken back to the water (broth).
I add black pepper (1/4 to 1/2 teaspoon) and
about 3 tablespoons butter to the broth.
I sometimes add 2 or 3 chicken bouillon cubes.