CHICKEN AND DUMPLINGS
(Added October, 2003)

Compliments of Cafe 290 in Manor, Texas

This is a great one-pot recipe for a very large and hungry family. We suggest serving our Chicken and Dumplings with fresh stewed spinach or collard greens and fresh baked cornbread.

Start with a gallon of water in a large pot. Place two whole chickens and one and a half cubes of chicken bouillon in the pot and bring water to a boil. Simmer gently for one hour.

Remove chicken and set aside to cool. Add one-half bunch of chopped celery and 1/4 pound of butter to the chicken stock and continue to simmer.

Prepare Dumplings by mixing together:

• 3 cups of all purpose flour
• 1 T salt
• 1 T baking powder
• 1.5 cups good vegetable oil
• 2 cups water

-- Knead dough on a floured surface until it reaches a proper consistency to roll.
 
-- Roll dough out to a thickness of 3/8 of an inch.
 
-- Slice dough into 1 inch strips and then into 2 inch lengths.
 
-- Drop dumplings into simmering chicken stock and stir gently.
 
-- Add deboned chicken meat pulled or cut into bite sized pieces.
 
-- Gradually add up to 2 cups of flour into mixture stirring constantly until thickened.
 
-- Season with salt and black pepper.
 
-- Serve generous portions in large shallow bowls; dress with a sprinkle of parsley

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