Gert's Chicken & Dumplings

By MSebourn

Ingredients

• 3 bone-in chicken breast halves with skin
• 1/2 medium onion cut into lg chunks
• 2 carrots large-diced
• 2 ribs celery large-diced
• 1 bay leaf
• 2 sprigs thyme or rosemary
• 1 Tbsp. boullion
• 2 cups flour
• 2 Tbsp. shortening
• water

Preparation

Step 1

Simmer chicken, vegetables, herbs, and boullion in water until chicken is cooked through - about 1 hour.

Remove chicken and shred when cool enough to handle. Warm chicken is easier to shred than cold.

Remove vegetables and discard.

Add additional water as needed.

Bring broth to a boil.

For dumplings:
Flour pastry board.

Cut crisco into flour with a pinch of salt.

Stir in cold water 1 Tbsp. at a time until a sticky dough forms. (6+ Tbsp.)
On floured board, roll dough in roll and cut into 8-10 pcs.

Knead each pc., working in additional flour until no longer sticky.

Roll each pc. out into a thin disk, flipping it over when it sticks to rolling pin.

Cut into pieces in crosshatch pattern with pizza cutter.

Drop dumplings into boiling broth.
When last dumpling is added, turn off heat and add shredded chicken.

Can leave on stove covered until ready to eat. Or, refrigerate, and reheat in microwave for 10 min on high. Add extra water if dumplings have thickened too much.