- 1 whole chicken, about 3½ pounds
- Salt and pepper
- 1 onion
- 1 rib celery
- 1¾ cup (Weisenberger) all-purpose flour
- ½ teaspoon salt
- 3 teaspoons baking powder
- 4 to 6 tablespoons chilled butter or lard or combination
- ¾ cup milk
- Place chicken in a deep pot and add 1½ to 2 quarts water, to nearly cover the meat (you can use cut-up chicken pieces). Turn heat to high. Add 1 teaspoon salt and a few shakes of pepper.
- Quarter the onion, cut celery rib in several pieces and add to pot. Bring to a boil, reduce heat and simmer, uncovered, for an hour. Remove the chicken and either strain the broth or remove the onion and celery pieces (and discard).
- To make the dumplings, combine flour, salt and baking powder. Cut in butter or lard using pastry blender or knife. Then stir in the milk for about ½ minutes. Remove to floured surface and knead for another ½ minute, just to smooth it out a little.
- On a heavily floured surface, roll the dough ¼ inch thick and slice into squares. Drop into the simmering chicken broth, cover and lower heat to lowest setting. Simmer gently about 15 minutes. Usually there’s enough flour from the dumplings to thicken the broth. When the chicken is cool enough to handle, pull the meat from the bone and add it back to the pot with the cooked dumplings.
Serves 6 to 8.
Recipe by Sally Weisenberger