Grandma's Chicken and Dumplings ​

Servings: 4

Ingredients

	1 cup all-purpose flour
	1/4 cup shortening
	1/4 cup milk
	1/2 whole chicken
	1/2 egg
	1 cube chicken bouillon
	1 cup chopped celery
	1 cup chopped carrots
	1/2 small onion, chopped
	salt and ground black pepper to taste

Directions

Step 1 Mix flour and shortening together in a bowl until it resembles cornmeal.

Step 2 Slightly beat egg and milk together in another bowl. Increase flour mixture and stir to create a ball of dough. Place onto a floured surface; knead and roll as thin as possible utilizing a floured rolling pin. Let dough are a symbol of 2 hours.

Step 3 Place chicken into a huge pot and add water to just cover. Bring to a boil over high temperature and continue steadily to boil until chicken is no pinker in the guts and meat falls from the bone, about one hour. An instant-read thermometer inserted into the thickest section of the thigh, close to the bone, should read 165 degrees F (74 degrees C).

Step 4 Remove chicken from the pot; strain the broth and go back to the pot. Add 2 cups of water and bouillon. Remove meat from bones and go back to the broth. Add celery, carrots, and onion. Bring to a boil; continue steadily to boil for quarter-hour.

Step 5 Meanwhile, cut dough into strips, approximately 1-inch wide. Tear strips and drop into boiling broth. Continue steadily to boil for ten minutes more. Season with salt and pepper and serve.