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Stewed Chicken and Dumplins

List of Ingredients




1 stewing hen

3 t salt

Pepper to taste

Dumplings:

2 c all purpose flour

2 T lard

1 egg, beaten in 3/4 c milk

1/2 t salt



Recipe



Place hen in deep kettle. Cover with water. Add salt and pepper. Bring to a boil. Reduce heat and cover tightly. Simmer for at least 2 hours. Remove chicken from broth and cool. Remove chicken from bones and chop. If desired, refrigerate broth and remove surplus fat. To make the dumplings, put salt and flour in mixing bowl. Add lard and blend as for biscuit dough. When mixed, add beaten egg and milk mixture, gradually, until it forms a stiff dough. Divide into 3 parts. Roll each part very thin on a heavily floured board. Cut into strips about 2 1/2 inches wide and 2 – 3 inches long. When all have been cut, drop one at a time into briskly boiling broth. Boil for 10 minutes or longer, depending on how tender you like dumplings. Stir constantly to keep from sticking. If you need a richer broth, add bouillon cubes or cream of chicken soup.



Donna