CHICKEN AND BROTH
2-4 chicken breasts (bone-in and skin on) (or 1 whole 3-pound chicken)
1 stick of butter
2 pk of chicken bouillon (or 2 spoons)
1 stick of butter, melted
3 large eggs
1/2 c milk, 2
3 c all-purpose flour
1 teaspoon of salt
1 teaspoon of pepper
2 drops of yellow food coloring (or a pinch of turmeric)
1. CHICKEN AND BROTH. Place chicken breast with skin in Dutch oven and cover with water. Add a stick of butter or margarine and two packages or tablespoons of chicken broth. Cook over medium heat until chicken is tender, about 45 minutes….Let chicken cool. Remove skin and bones and discard. Cut chicken into bite-sized pieces. I only put mine back in the broth after the meatballs are cooked.
2. DUMPLINGS;….. In a small bowl, add the eggs to the melted butter. Whisk…..Take half a shell and add milk six times…. to incorporate it into the egg mixture. Add salt and pepper. Start to stir in the flour little by little. You want the dough to be pretty sticky. Add a few drops of yellow food coloring to make it look rich. Place about 2 cups of flour on a wooden board or countertop. With a tablespoon, add about 1 cup of the mixture to the center of the flour. Begin to stir in the flour and dough until you can spread it out and it doesn’t stick. Roll very thinly. Using a pizza cutter, cut strips of dough and add them to hot chicken and broth. Make sure the dough is boiling quickly and that you have enough broth to keep your dumplings from burning. Turn the heat down to low while you prepare the next batch. It’s easier to spread the dough in small batches than to try to spread it all at once. Once you have added the last dumpling, stir very gently. Remove from the heat and place a lid on the pan. Allow setting for about 10 minutes before serving.