CHICKEN n DUMPLINGS Y'ALL

CHICKEN-N-DUMPLINGS
10 to 12 cups CHICKEN STOCK
1 CHICKEN boiled, deboned and chopped into bite size pieces
Dumplings:
3 cups ALL PURPOSE FLOUR
4 teaspoons BAKING POWDER
1 teaspoon SALT
1 cup CHICKEN BROTH or STOCK
4 tablespoons vegetable or corn OIL
3 to 4 tablespoons BUTTER
1/2 cup MILK
Mix dry ingredients then add the liquid. Stir to bring together and roll out onto a floured surface very thin, approximately 1/8" thick. Use a pizza cutter to cut into 1-1/2 inch strips.
Boil and debone chicken. Strain stock. Bring stock to a boil and add dumplings a few at a time and let rise to the top before adding more. Cook for five minutes after adding the last dumpling. Turn on low and add the cooked chopped chicken, a few tablespoons of butter and a pour of milk. Let warm and serve. I make cornbread and peas to accompany them.
#chicken-n-dumplings#