Source: SERVING, The Altrusa Club of Lufkin, Clarkie Brown, page 48.
Course Main Course
Keyword broth, chicken, dumpllings
Author Clarkie Brown
1cooked large fryer with 9 cups broth
2 to 3tablespoonsflourheaping
Combine first three ingredients. Melt butter. Combine dry ingredients, butter, Crisco, milk and egg and mix until it turns loose from bowl. Set in refrigerator for 15 minutes.
Remove chicken and add 1 stick butter to broth. Roll dough out on floured board fairly thin and cut into three inch strips. Drop into boiling broth. Add pepper as desired and salt to taste.
When finished with dumplings, mix two to three heaping tablespoons of flour with 2 cups of milk. Pour into dumplings. Stir gently. Cover and cook for a few minutes before serving. May debone chicken and add meat back to dumplings.