Chicken N Dumplings - cooking recipe

Ingredients

4 c. sifted self-rising flour
4 fryer leg quarters
1/2 c. milk
3/4 c. softened butter
2 tsp. salt
1 tsp. pepper
additional flour

Preparation

Boil leg quarters in 4 quarts of water until done.
Place on plate to cool.
Save broth.
In a large mixing bowl, sift flour, leaving a depression in center.
In depression, place butter and pour in milk.
Gently knead until well blended.
Add flour and continue kneading until stiff dough forms.
Add flour until no longer sticky.
Lightly flour counter and roll out dough to 1 inch thick for thick dumplings and 1/2 inch thick for thin dumplings. Cut dough into 1/2-inch strips and cut into bite size pieces. Bring chicken broth to boil; add salt and pepper.
Drop in dumplings.
Bone chicken; chunk into pieces and cook with dumplings until thickened.