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Instructions |
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Boil any form of chicken till almost falling off the bones. Cool, then remove all the meat and put in fridge while you make the dumplings.
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In a stand mixer with a dough hook, place flour, baking powder and cut up butter or margarine with a tiny bit of milk to make a dough that is not too stick and not too stiff.
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Roll out dough in small batches very thinly and cut into one by one inch squares with a pizza cutter. Remove and place on floured plate. Keep adding a sprinkle of flour after each layer.
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Add remaining milk to pot of chicken broth and second stick of butter or margarine and bring to a boil. Drop dumplings in a few at a time stirring gently and often till all are incorporated.
Turn down heat to low and simmer for 15-20 minutes. If not thick enough gravy/sauce at this time you can mix the corn starch with a bit of milk or water and add a bit at a time until desired thickness.
Add back chicken and serve with a salad if desired.
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| Serving
Suggestions |
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This doesn't require much more than a salad if desired.
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Originally Submitted
8/15/2010
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