Dorothy Baird's Chicken-N-Dumplings

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Dorothy’s tricks:
Fatty chickens make better broth.
Use a well floured surface to cut dumplings, this helps thicken your broth.
Drop dumplings one at a time, stirring as you drop them in.
Best with green beans and homemade bread!!

   2 wholes fatty chickens
   1/4 teaspoon salt or to taste
   1/4 teaspoon pepper, or to taste
   1 bay leaf
   1 small onion, chopped
   6 cups flour
   1 teaspoon baking powder
   Abt 2 cup reserved, warm broth


DOROTHY BAIRD’S CHICKEN-N-DUMPLINGS

2 whole fatty chickens
¼ t. salt, or to taste
¼ t. pepper, or to taste
1 bay leaf
1 small onion, chopped

Cook chicken(s) in enough water to cover completely with chopped onion, bay leaf, salt and pepper. Cook until chicken is done. Remove chicken from broth to cool. Reserve some of the broth and cool, for the dumplings about 2 cups. Remove chicken meat from bones.

DUMPLINGS:

Sift together, flour and baking powder. Add warm broth, a little at a time, until you get the dough consistency of biscuits. Roll out on floured surface to a medium thickness. Cut into 1" x 3" strips. Drop dumplings one at a time into boiling broth, stir. Add shredded chicken. Turn down heat and simmer for about 30 minutes or until dumplings are done. and broth is thickened.

Recipe formatted with the Cook'n Menu Planner from DVO Enterprises.