-
1
Place chicken with the skin on, in a large pot, just covered with water.
-
2
Boil chicken until fork-tender (about an hour), adding water as needed to keep chicken just submerged.
-
3
Remove from heat and use a slotted spoon or tongs to pull chicken out of broth.
-
4
Pull the pot of broth off of the heat and set it aside.
-
5
Let the chicken cool until it can be handled without burning yourself.
-
6
De-bone chicken, removing skin and gristle, and set meat aside.
-
7
Discard bones.
-
8
While chicken is cooling, prepare dumplings.
-
9
Mix flour, shortening, baking powder, and salt until just combined.
-
10
Slowly add up to 1 cup of milk until a soft dough forms.
-
11
Sprinkle your work surface and rolling-pin with flour.
-
12
Roll dough as thinly as possible, between 1/8 and 1/4 thick.
-
13
Cut into squares with a knife or pizza cutter and let the dough dry while preparing chicken and broth.
-
14
Skim surface of the broth to remove any scum and discard the scum.
-
15
Bring broth to a boil and add butter and 1/4 cup of milk.
-
16
Once broth has reached a rolling boil, add a single layer of dumplings.
-
17
Wait until broth boils up over the dumplings and add another layer of dumplings and allow them to cook.
-
18
Continue until all dumplings are boiling.
-
19
Stir in chicken and boil for an additional 12-15 minutes, or until dumplings are cooked through.
-
20
(Test by cutting a dumpling in half if it looks done and isnt gooey, then you are ready).
-
21
Season with salt and pepper to taste.
