Robert Ogle
  • 1 medium stewing hen or 4 bone-in chicken breasts
  • 2 cups flour
  • 1/2 tsp salt
  • 1 Tbsp. shortening or lard
  • 1/2 cup water.
  • salt and pepper to taste
  1. Cut up and stew until tender a medium fat stewing hen or 4 bone-in chicken breasts.
  2. Remove chicken from kettle, leaving broth. There should be about 2 quarts of broth.
  3. Combine 2 cups flour and 1/2 tsp. salt.
  4. With fingers or fork mix in shortening or lard the size of an egg until well-mixed and the texture is a little grainy.
  5. Add: 1/2 cup water. Place on kneading board and work in flour until stiff.
  6. Roll out, cut very thin. Cut into strips or squares and drop into boiling broth, salt to taste.
  7. Drop one strip or square at a time until all are in. Cover and cook 15 minutes on very low heat or until tender. Add cut up chicken to broth and dumplings and salt to taste. Serve in a bowl. Can add red pepper, if desired. 
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