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Ingredients
- 1 large fryer
- salt
- pepper
- 12 cup butter or 12 cup margarine
- 3 12 cups flour
- 1 teaspoon salt
- 3 -4 tablespoons cold tap water, to make a biscuit type dough
- 14 cup milk (optional)
Method
- Boil the fryer until bone can be removed.Or may use skinless boneless pieces of chicken of your choice.
- Salt and pepper to taste.
- Add one stick of butter to the chicken stock.
- If you are using the whole fryer, return to stock after deboning.
- If you want more stock use chicken broth.
- In mixing bowl mix the 31/2C of flour,1 teaspoon of salt, add enough of the cold tap water to make a biscuit type dough.
- Roll out as for pie crust on floured plastic wrap, or foil.
- Cut in strips about one inch pieces and drop into boiling pot of chicken.
- Boil 5 more minutes after the last dumpling has been added.
- You may add a little milk if you want a more creamy stock.
