| Virginia Chicken and Dumplings
1 4 pound fryer, cut up
salt
Cook chicken in water to cover until tender. Cool, bone and skin chicken. Reserve 3 cups liquid. Place meat in pan with a tight fitting lid. Add reserved broth and salt to taste; bring to a boil. | |
Dumplings:
1 1/2 pounds of flour, sifted
3 teaspoons of baking powder
3/4 teaspoon of salt
1 1/2 tablespoons of shortening
3/4 cup of milk
Sift together dry ingredients; cut in shortening. Add milk, mixing only enough to moisten dough thoroughly. Drop by tablespoonfuls into boiling chicken broth. Cover pan tightly and cook for 15 minutes. NOTE: Before dropping dough into the liquid, first dip spoon into the boiling broth so that the dough will slide off easily. Serves 6. |
