Chicken and Dumplings by Jenni Thomason

[Dept of PMM Artists & things]

Chicken and Dumplings
1 whole chicken
3 chicken bullion cubes
2 cups flour
1/4 cup shortening (Crisco type)
1 egg
1/2 teaspoon salt (for the dumplings)
1 teaspoon salt, or salt to taste (for the chicken)
1/2 to 3/4 cup of chicken broth (cool)
Place the chicken and salt in a 5 quart pan, add enough water to just cover the chicken and let simmer for about 1 hour. Remove the chicken, de-bone the chicken and break the meat apart if you plan to put the chicken in with the dumplings; remove 3/4 cup of the liquid and set aside for the dumplings, add the 3 bouillon cubes to the water in the pan and bring to a medium high boil. In a medium size bowl, cream the flour, shortening, egg, and salt together. Add enough broth to form a stiff dough, be careful so that you don't add too much broth. (but...If you add a little too much broth, just add more flour).
Flour a surface to roll the dough on. Wax paper or tin foil on a flat surface is good. Roll the dough to about 1/8 inch thickness or less. With a knife slice the dough into long strips about an inch wide. The strips can then be picked up one at a time and broken off into the pan of hot broth in about 2 to 3 inch strips. It's important that the broth be in a rolling boil while you are adding the dough. After adding some of the dumpling dough, the boiling broth will start to slow in it's boil. Now is a good time to stir the dumplings so that they don't stick together or stick to the pan. (This helps the broth regain it's heat and resume a good rolling boil.)
After all the dumpling dough is added to the broth, turn the heat down to a simmer. Cook for 15 minutes, turn the heat off, cover the dumpling pan and let sit for 20-30 minutes. (This helps make them tender)