Re: ISO Chicken and Dumplings, the rolled kind.

My mother taught me to make these like she always did. But I have improved on her version. First put a whole chicken or even the amount of pieces you want into a kettle and put about three quarts of water with it. (I like to use economical legs and thighs) Cook the chicken until it is falling off the bone. Remove from the broth and put on a platter to cool, when cool remove all the skin and bones and shred meat into bite sized pieces. To the broth in the kettle add several tables spoons of chicken soup base, and the put about two cups all purpose flour into a two quart bowl, with a cup dip off the rich broth from the top a little at a time and add to the flour, mix, adding more broth until it is a stiff dough. Roll the dough out on a floured counter, into a large very thin oblong, taste of the broth for saltiness, it should be pretty salty from the soup base, (dough has no added salt) cut the rolled out dough into one inch strips and pick each one up shaking off the excess flour and pinch off pieces about 1 1/4 inches long and drop into simmering broth. when all are added to broth let simmer, stirring often, and cook for about ten minutes, then add about 3 to 4 cups milk, stir and let reheat to serving temperature, add the chicken pieces and black pepper. Serve and enjoy.

I used less fat pieces of chicken than my mother did and omitted the added butter that she used. Also the addition of soup base was my idea.

I have had people tell me this is the best chicken and dumplings they have ever tasted.

Hope you use this recipe, you WILL like it!!!!

Donna J.J.