INGREDIENTS

INSTRUCTIONS

DUMPLINGS
Place chicken in 6 qt. Nesco or heavy stockpot with water.  Water should
just cover chicken.  Add remaining soup ingredients.  Bring to a boil,
lower to simmer and gently cook 1 - 1/2 hours, skimming any scum that rises
to top.
Remove chicken.  When slightly cooled, remove meat from carcass, returning
skin and bones to stockpot.  Simmer 1 hour longer.  Strain stock,
discarding solids. Refrigerate stock overnight to remove fat. Next day heat
stock before adding dumplings .
To make dumplings, combine flour, soda and salt.  Lightly cut in shortening
till mixture resembles coarse meal.  Add the 1/4 C. chicken stock and
remaining ingredients and stir to make a stiff dough.  Turn dough onto a
lightly floured surface and knead gently 5 - 6 times.  Pat dough into a
round, wrap in plastic and chill for 1 hour.
Bring the strained stock to a simmer.  Roll the chilled dough out 1/8"
thick.  Cut into 4x1" pieces, and drop them, one at a time, into simmering
stock, stirring often so the dough doesn't stick together.  Cook gently 10
~ 12 mins, until dumplings are firm yet tender. Add reserved chicken meat
to pot and serve at once. Season with salt and freshly ground pepper.
Serves 4 - 5.
ORIGINATOR      Above SUBMITTED BY Grace Wagner (wgmm@main.citynet.net)
DATE            9/17/96
Posted to EAT-L Digest 16 Sep 96
Date:    Tue, 17 Sep 1996 20:31:19 -0400
From:    Grace Wagner <wgmm@MAIN.CITYNET.NET>

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