Recipe#493

Servings:
Pansize:
Temperature:
Recipe By:

INGREDIENTS

1 chicken, broiler fryer, whole
water, cover chicken
3 tbsp. salt
1 tbsp. black pepper
2 bay leaves

DUMPLINGS:
1 cup plain flour
1/4 tsp. salt
1/8 tsp. baking powder
1 tbsp. shortening
1 egg yolk
1/4 cup milk

1 can cream of chicken soup

INSTRUCTIONS

Wash chicken thoroughly, inside and out, under running water. Place chicken in a large stock pot; cover chicken with water and seasonings. Bring to a boil; reduce heat and simmer 2 hours or until tender. Remove chicken; strain and reserve stock and set aside. Remove meat from bones; cut into 1-inch pieces. Set aside.

Mix flour, salt, baking powder and shortening together. Add egg yolk and milk; mix well. Roll out onto a floured surface into a thin layer. Cut into strips or squares and set aside on waxed paper for about 30 minutes.

Add chicken pieces and 1 can cream of chicken soup to chicken stock and bring to a boil; then drop dumplings into the boiling mixture, cover and let cook for about 5 minutes or until dumplings are tender. Stir to keep from burning or sticking.