I'm new so just saw your request. Chicken and Dumplings are my specialty. I am bombarded with requests to make them for all family gatherings. I learned from my grandmother who was the BEST dumplin' maker ever. But anyway give these a try...you will not be disappointed, they are delicious. I will forewarn you though, they take a little while to prepare and until you get it down pat the kitchen can get messy. But oh so worth it!!!! :)

GRANNY CRABTREE'S CHICKEN AND DUMPLINS'

One Whole Chicken
3 stalks celery
salt and black pepper
1/4 cup shortening or lard (I use Crisco only)
2 cups self rising flour (I use White Lily only)
Additional self rising flour to roll and knead dumpling pastry
1 whole egg
approximately 1 cup whole milk

Place chicken, celery (diced and/or cut as you desire) and salt and pepper to taste in large pot and cover with water. Cook on medium heat. When chicken is done, remove, cool, and debone. Place deboned chicken aside. Keep chicken broth and celery in pot.

Place 2 cups self rising flour in large mixing bowl.

Crack egg into a 1 cup measuring cup. Add whole milk until the egg and milk mixture measure 1 cup evenly. Blend thoroughly. Set aside.

Take 1/4 cup shortening and blend into the 2 cups flour, blend until it looks like crumbly cornmeal. Add milk/egg mixture and stir well. Add small amounts of additional flour until the pastry holds together in a ball. Be sure not to use too much or your dumplings will be tough. Place ball on flour dusted countertop and knead until tight, not over 3-4 minutes. Divide pastry into two portions.

With a rolling pin roll out 1 pastry portion at a time and cut into 2 inch squares. Complete both portions and place flour dusted squares on a plate near your chicken broth on the stove.

Bring the broth to a rolling boil, and plan to watch constantly. Drop pastry squares into boiling broth one at a time, stirring occasionally. Be aware they can stick and burn, but you must carefully move the dumplings that are cooking from the raw ones you are constantly dropping in. Once you have them all in turn the heat to simmer and place a cover on pot. Check occasionally and let simmer for about 30-45 minutes. Add the deboned chicken to the pot after the dumplings are done.

We serve with English Peas and Cornbread. Again, a real family favorite. I hope you take the time to make this dish. My Granny made sure someone in the family could make it before we lost her, and I was the "special" one; she learned from her mother and so on and so on. This recipe has been in my family with little change except brand names for over 100 years. My son is now learning, and I'm proud.

Enjoy, and I'd love comments from anyone who tries my Granny's dumplings.

Thanks,
Becky
Baton Rouge