Mattie'S Chicken 'N Dumplings - cooking recipe

Ingredients

1 roasting hen
3 qt. water
2 stalks celery
2 onions, quartered
6 c. all-purpose flour
2 tsp. salt
1 1/2 c. chicken fat or oil
1/2 c. milk
1 qt. Swanson chicken broth
3 chicken bouillon cubes

Preparation

Boil a roasting hen in 3 quarts of water with celery, onions and bouillon cubes until hen is tender. Discard the vegetables and debone the hen. Cut meat into bite-size pieces. Chill the broth. When cold, remove the chicken fat to use as shortening. Put flour in large bowl with 2 teaspoons salt sifted in. Work in chicken fat and milk (not too moist). Roll out onto a floured surface until very thin. Cut into strips and allow strips to dry. Add broth (Swanson) to chicken broth on hand. Bring to rolling boil with chicken in it. Drop dry strips of dumplings into broth, stirring constantly, until all are added. Reduce heat to simmer. Cover and cook gently until the dumplings are tender. Do not overcook. Serve hot/warm. Serves 12.