Tuesday, September 27, 2011


I have had this recipe for so long I can't remember which relative gave it to me.

1 fryer or broiler chicken, cut-up
1 medium yellow onion, chopped
2 celery ribs, thin sliced
salt and pepper to taste
1 cup all-purpose flour
1/4 tsp salt
1/8 tsp baking powder
1 tbsp Crisco
1 egg yolk
1/4 cup milk
1 hard boiled egg, chopped

Boil the chicken, onion, celery, salt and pepper to taste in enough water to cover well until the chicken is done.

To make the dumplings, mix the flour, salt, and baking powder together; mix in the Crisco. Add the egg yolk to the mixture and mix well. Add the milk to make a dough. Roll the dough out thin on a floured surface and cut into squares. Lay the squares out on waxed paper for about a half hour or more to dry out.

Remove the chicken from the broth and place on a plate. Bring the broth to a boil and drop the dumplings in. Add the chopped boiled egg to the broth with the dumplings. Return the chicken to the broth, cover pot and let cook for about 5 minutes or until the dumplings are tender.

Serves 4 to 6 people.

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