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1
Bring the 2 quarts of water and bouillon cubes to a boil and dissolve well.
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2
I cook this in a ceramic-coated dutch oven and it works out nicely.
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3
Add chicken breasts and butter and cook until done.
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4
Remove chicken when done and set aside.
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5
Reserve broth and keep it on the stove on low.
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6
Mix the Crisco, salt, water, and flour well.
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7
Dont overwork it, but just combine everything well.
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8
Roll out the dough onto a floured surface.
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9
I do this on a granite island because it keeps the dough cool.
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10
Keep rolling the dough and adding flour to keep it nice and dry on top and bottom.
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11
Roll it really thin, about 1/8th of an inch.
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12
Roll the dough up onto your rolling pin and re-flour the surface before cutting.
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13
Grab a pizza cutter and make long strips, about 1 1/2 inches or so.
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14
Now, cut those strips across and make rectangles.
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15
I put a little flour into a pan and use a spatula to lift the rectangles into the pan.
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16
I flour about 5 or 6 really well and pile them up in the pan.
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17
They are well-floured, so they wont stick.
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18
When they are all cut and floured, start the broth boiling hard again.
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19
When it comes to a nice boil, start dropping individual dumplings in, but be sure not to drop them all in the middle on top of each other.
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20
Dont stir them.
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21
About halfway through dropping the dumplings, add the shredded chicken back in.
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22
Cook it at a nice boil for about 4 minutes.
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23
Next, add the two cups of milk and stir gently with a wooden spoon.
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24
Bring it back to a boil and it will thicken up.
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25
Take it off the heat and add the pepper to taste.
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26
Serve it with some green beans and sweet tea and make a pound cake for dessert!
