Directions: |
Directions:First, to a large (at least 8 quart) pot with a lid, add the chicken and water and chicken bouillon. Bring to a boil, then cover and reduce the heat to medium-low and simmer for an hour or more until the chicken is beginning to fall off the bone. Now turn off the heat and very carefully remove chicken from the pot, placing it into a dish large enough to easily accommodate it. Then ladle out 2 cups of the liquid from the pot.
Dumplings:
In a large mixing bowl combine the flour, adding in the chicken stock slowly and then stirring after each addition will prevent it from making the dumpling dough too hot.
Turn the dough out onto a floured surface and knead it for a few minutes, adding additional flour, until it is smooth and no longer sticky.
Still working on a floured surface, roll out the dough to about 1/8 inch thickness. Then, using a sharp knife or a pizza cutter cut the dough into vertical strips about 1 inch wide, then repeat cutting horizontally. (You may need to work in batches)
Return the chicken stock to a boil. Then carefully drop the dumplings into the pot one at time, working as fast as you can. Stir every few minutes.
Cook the dumplings for about 15 minutes, then remove the pot from the heat and cover. Carefully remove the meat from the chicken, discarding the bones, cartilage , and skin. Cut the meat into bite-size pieces. Add the chicken to the pot with the stock and dumplings, stirring gently to combine.
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This recipe for Grandma's chicken and dumplings is from