INGREDIENTS

INSTRUCTIONS

Disjoint the hen as though it were a frying chicken. Place it in a large
pot with the onion, bay leaf, water to cover by 2 inches and salt and
pepper to taste. Bring to the boil; reduce heat immediately to low and
simmer until the bird is tender. Remove chicken. Cut the meat from the
bones in large pieces and reserve. Strain the broth and return 6 cups to
the pot.
Now sift flour, 1/2 teaspoon salt and baking powder together into a bowl.
Combine egg, melted butter and milk; beat together into a bowl. Combine
egg, melted butter and milk; beat together and add to dry ingredients. Work
to a good doughlike consistency, turn out on a floured board and roll to
somewhat less than 1/4-inch thickness. Spread with softened butter;
sprinkle with the celery leaves and pepper. Cut into strips 2 x 3 inches.
Bring broth to a good simmering heat; do not boil. Stir in 2 tablespoons
flour rubbed with 2 tablespoons extra butter. Cook, stirring, until smooth
and thickened. Add the dumplings a few at a time, sliding them down into
the hot broth. Continue until all are in. Cover tightly and cook 20 minutes
without lifting the lid. Arrange the cut-up chicken on a deep platter,
spoon on the dumplings and cover with as much of the delectable sauce as
you desire.
The Wide, Wide World of Texas Cooking ISBN 0-517-120089
Posted to Bakery-Shoppe Digest V1 #236 by C4 <c4@groupz.net> on Sep 14,
1997

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