Tim Mcgraw'S Chicken And Dumplings - cooking recipe

Ingredients

1 small chicken
water
1 pinch salt
2 cups all-purpose flour
3 tablespoons Butter Flavor Crisco
1/2 cup buttermilk
1 egg

Preparation

Boil chicken, adding salt to taste. When tender, pull chicken from the bone and return to the broth.
Pour flour into a bowl - cut the crisco into the flour until crumbly. Arrange flour mixture in the bowl evenly leaving a hole in the middle. Add 1 egg and enough buttermilk to form a doughy consistency (similar to how you would make biscuits).
Sprinkle flour on cutting board. Pinch off part of the dough and roll into a thin sheet and cut into squares.
Drop one square at a time into broth. Continue this until all of the dough is used. Add salt and pepper to taste and simmer until tender.
Allow the dumplings to thicken the broth until it is a creamy consistency.