"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
1 Whole Chicken 3 Cups flour 4 1/2 T. shortening Chicken broth water 1 stick margerine or butter salt to taste pepper to taste chicken boulion to taste
Boil chiken until tender. Take chicken off bones and set aside for later. In a bowl,add flour and shortening together. Get your spoon and cut into the flour. You will add half chicken broth and water to this. Start adding about 1/4 C broth and 1/4 water. Stir this until it becomes like a dough. You will be rolling this out. You might have to add alittle more water. Get some wax paper and spread out over table. Get some flour and sprinkle flour over the wax paper. seperate this dough into 3 sections. You will be rolling this out paper thin. Then cut into sqares and put on a cookie sheet lined with wax paper. YOu will put this in the freezer until it is time to drop in the broth. go back to the pot and you might have to add more broth. You want to make sure that the broth is enough to cover your dumplings. Add the stick of butter. When butter is melted and broth is boiling drop the dumplings in 1 at a time. Ddo not stir to fast. You want your dumplings to stay together. After 20 minutes cooking on meidum, the dumplings should be done.
I usually use bread flour or 1/2 four and 1/2 bread flour.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.