- 1 5-baking hen
- 2 quarts water
- 1 tsp. salt
- 1/4 cup shortening
- 2 cups self-rising flour
- 3/4 cup boiling water
- Salt and pepper to taste
Combine the chicken, 1 tsp. salt and 2 quarts water in a large Dutch oven and bring to a boil.
Lower heat, cover and simmer for 2 1/2 hours or until the chicken is tender.
Remove chicken from broth; cool.
Debone the chicken and cut the meat into bite size pieces.
Return chicken to broth.
Cut shortening into flour with a pastry blender until the mixture resembles coarse meal.
Add boiling water, stirring with a fork until dry ingredients are moistened.
Turn dough out unto a lightly floured surface; roll to 1/8" thickness and cut into 1/2" x 3" strips.
Bring broth to a boil.
Drop the dumplings into the broth.
Cover immediately; reduce heat and simmer for 10 minutes.
Add salt and pepper to taste.
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Source: THE SOUTHERN HERITAGE COOKBOOK
Submitted By: Carolina
Chicken and Slick Dumplings