Mommabillie’S Chicken And Dumplin’S

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   1. Stew chicken in the 5 cups of water until fully cooked. Season water with sage (or poultry seasoning) and 1/2 teaspoon salt while cooking.

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   2. While chicken is cooking in large pot, mix together flour, 1/2 teaspoon salt, shortening and water until it forms a dough (consistency of pie crust). Divide dough in half; refrigerate second half.

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   3. Roll first half of the dough out on a cutting board covered with a generous amount of flour. Cut dough into thin strips (about 1 inch). Place strips on a plate. Now do the same with the refrigerated second half of dough.

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   4. Remove chicken from broth.

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   5. Add chicken bouillon cubes to broth and a few drops of yellow food coloring for eye appeal and bring to boil.

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   6. Drop dough one piece at a time into boiling broth. Press them down into broth if necessary.

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   7. Reduce heat and simmer. Move dumplings around gently several times as they cook (about 25 minutes).

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   8. While dumplings are cooking, chop up or shred the chicken.

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   9. When dumplings are done add chopped chicken back to pot and heat for a minute or two.

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    10. Salt and Pepper to taste

* Per serving · 4 servings · Values may vary.

No additional tips available.