Grandmother served this with her Cole slaw (see Grandmother’s Cole Slaw). The kids always loved to help and were rewarded by getting some of the dough to eat. The kids didn’t care if the chicken meat was included or not. Pa always doubled this recipe.
Grandmother and Pa were often assisted in the kitchen by one of the grandchildren. Here, Victoria, at around 2 years old, taste tests the dough.
1 chicken
2-3 chicken bouillon cubes
2 cups self-rising flour
4 tablespoons Crisco vegetable shortening (Pa: 2 egg sized dollops!)
3/4 cup milk
Work the Crisco into the flour with a fork. Add the milk. Let the dough rest 15-20 minutes. Flour the board and knead dough until it is really tough. Roll the dough out thinly (about 1/8 inch) and cut into 2×4 inch rectangle shapes.
In a large stock pot, cover the chicken with water and boil about 45 minutes until chicken is tender. Remove the chicken and salt the stock. Separate the meat from the bone and skin. Add bouillon cubes, and return the stock to a rolling boil.
Drop the dough shapes into bottom of the stock pot moving the ones that float to the top aside with a wooden spoon. Turn the heat to medium and cook the dumplings covered for 20 minutes. DO NOT stir. DO NOT remove the lid. Salt and pepper to taste. Add chicken meat, if desired.
Main Courses, 2001