Chicken N Dumplings

By Beth Anderson on November 6, 2015 at 11:17am

1 (5 to 6 lb) stewing hen
Bake in oven or stew on top of stove…let set overnight, remove fat from broth.  Makes about 2 to 3 cups broth

Remove chicken meat from bones and cut in bite size pieces.  Set aside in frig.

Make a stew of 3 cups Swanson chicken broth, 1 cup diced celery and 1 cup carrots,  chopped or sliced thin,  1/4 to 1/3 cup fresh onion, chopped fine

Salt and pepper

2 c sifted all purpose flour
1 T plus 1 tsp baking powder
1/2 tsp salt
3 T refrigerated vegetable shortening
1 c whole mile, cold

Stir with fork til wellblended
Then add shortening which has been cut into small irregular pieces about the size of a dime.  Using a pastry blender, blend until like coarse corn meal.  Make a well in the center, add the one cup mile.  Fold together until blended.  Drop by T full onto boiling stew  cook 10minutes covered and 10 minutes uncovered until done
(Stew should be boiling when dumplings are dropped then reduce temperature and cook dumplings   Should be bubbling but not rolling boil)