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1
(Directions for dumplings).
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Cut shortening into flour, baking powder and salt with pastry blender until mixture resemble fine crumbs.
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Stir in milk.
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Drop dough by spoonfuls onto hot meat or vegetables in boiling stew (don't drop directly into liquid).good luck with that statement!
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Cook uncovered 10 minutes.
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Cover and cook 10 minutes longer.
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10 dumplings; 105 calories per dumpling.
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Cheese dumplings; Add 1/4 cup shredded sharp cheese (one ounce) with the flour.
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9
Herb dumplings;Add 1/2 teaspoon herbs (such as dried sage leaves, celery seed or dried thyme leaves) with the flour.
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10
Parsley dumplings; Add 3 Tbsps.
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snipped parsley or chives with the flour.
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12
(Directions for Chicken and broth).
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Remove any excess fat from chicken.
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Place chicken, giblets (except liver) and neck in Dutch oven.
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Ad remaining ingredients; heat to boiling.
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Skim foam; reduce heat.
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Cover and simmer until thickest pieces of chicken are done, about 45 minutes.
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Remove chicken from broth; cool chicken just until cool enough to handle, about 10 minutes.
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Strain broth trough cheescloth-lined sieve.
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Remove chicken from bones and skin; cut up chicken.
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Discard bones, skin and vegetables.
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Skim fat from broth.
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Use immediately or cover and refrigerate broth and chicken in separate containers up to 24 hours or freeze for future use.
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*3 to 3 1/2 pounds chicken necks, backs and giblets (except liver) can be used to make broth.
