Chicken and Dumplings
1 whole chicken
3 stalks celery
1 onion, cut into chunks
3 chicken bullion cubes (I use Maggi chicken seasoning)
2 cups flour
1/4 cup solid shortening (Crisco type)
1/2 tsp. Salt (for the dumplings)
1 tsp. Salt, or salt to taste (for the chicken)
1/2 to 3/4 cup of chicken broth (cool)
Place the chicken, celery, onion, 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, celery and onion.
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 its 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) .
If you want the chicken in with the dumplings, put the Chicken in the pan just before you start adding the dumpling dough.