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by Rose Musgrave-Quinn
1 whole chicken 2 1/2 cups flour
1 cup hot chicken broth
3 Tbsp. Butter
Instructions: Add onions and celery to chicken while boiling for more flavor. In a large pot, cover the cut up chicken with salted water. I usually fill my pot about half full, so I have plenty of broth for my dumplings. Bring to a boil, turn heat down to low and cook until cooked thoroughly. When tender, remove chicken, onion & celery from the pot, remove meat from the bones and keep warm while making dumplings. To make the dumplings: Sift about 2 cups of all-purpose flour into a large mixing bowl. Add 3 Tbsp. cold butter to flour, working until mixture resembles coarse meal. Then make a well in the middle of the flour and add 1 cup of hot chicken broth, mixing first with a fork and then with your fingers. Add the egg and mix well again. The dough may not be very stiff, but when you knead the dough for a few minutes on a floured board, it will get stiffer. Take as much of the dough as needed and knead it on a flowered board until it is stiff enough to roll out. Roll as thin as desired. I usually roll mine pretty thin. Cut into 1 ½ to 2 inch wide pieces. Drop into boiling chicken broth a few at a time, allowing each batch of dumplings to cook before adding more. When all the dumplings have been added and cooked, add the de-boned chicken back to the dumplings. Add salt & pepper to taste.
Note: I like soupy chicken and dumplings, so if I don’t have enough broth, I add some canned chicken broth, preferably Swanson’s. And if your chicken isn’t very fat, you can add a 3 or 4 Tbsp. real butter to the broth.
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