Chicken and Cloud-Tender Dumplings
- 4 pound stewing chicken, cleaned and disjointed
- 1 tsp
- 2 c
- all purpose flour
- 2 tsp
- baking powder
- 1/2 tsp
- 1/4 c
- 1/2 c
- plus1 tablespoon milk
- reserved chicken broth
Sift together the flour, salt and baking powder. Cut the shortening in till the mixture is the size of peas. Add milk, then knead till you get a stiff dough.
Place a fat hen dressed and properly cleaned in Dutch oven or hanging pot after it is disjointed, and barely cover with salted water. Simmer slow until meat falls from bones. Remove from fire, skim and save fat; take out undesireables. Remove chicken from broth. Set aside
Make dumplings with a pint of flour having proper baking powder and salt, add an egg-size lump of shortening and with a fork, make same into crumbs. Proceed for a stiff dough with a little milk and roll on floured board to less than 1/4 biscuit thickness. Cut in short strips with sharp knife, flour good, and shake off surplus.
Put Dutch oven with chicken broth back to fire rather hot, and when at full boil, fast drop each strip into liquid and quickly cover pot. Simmer slow about 40 minutes. Do not peek. Keep top closed tight or dumplings will fall.