Instructions: The secret of good dumplings is in the preparation of the chicken, in the broth they are cooked in, and in keeping them simple.

This recipe may sound complicated at first, but it really is quite easy, once you make this once or twice.

Purchase good chicken: First of all, buy good fresh chicken. Avoid buying previously frozen chicken when you can.

For a family of four people, you will need a whole or cut-up chicken (with skin ON) that weighs 2 1/2 pounds or more, or use the "boney pieces"

(back, wings, drumsticks, thighs) from several chickens and save the breasts and use them for another meal. Dont remove the chicken skin!

Prepare the chicken: Wash or briefly soak any chicken in cold water which has 1 or 2 tablespoons of baking soda dissolved in it. Granddaddy said this "freshens the chicken and takes the barnyard taste out of it." Discard the water. Rinse chicken in cold water and drain well.

Season the chicken: Salt it well with table salt and sprinkle with black pepper. If possible, refrigerate, covered, for several hours.

Alternatively, place chicken in enough cold water to cover it with about a tablespoon of table salt dissolved in it. Refrigerate overnight. Then rinse in plenty of cold water. Drain well. Salt and pepper lightly.

Cook the chicken: Place chicken in a large Dutch oven or stock pot for which you have a lid. Cover chicken with several quarts of water. Add 2 Chicken Bouillon Cubes (I prefer Knorrs brand), or a can of Chicken Broth

(can use low sodium). Bring to a rolling boil. Reduce heat to medium low.

Cover with lid and boil slowly for about 50 minutes or until the chicken is VERY tender - Sometimes this is called, "Falling off the bone." (Check liquid and add more water if needed during cooking.)

When chicken is done, turn off heat. Remove chicken from stock with tongs, place in a bowl and set aside to cool. Reserve stock in pot with lid off.

When chicken is cool enough to handle, with clean hands, remove all bones and discard them. Tear chicken meat in pieces or chop roughly with a knife.

Prepare Dumplings:
You cant cook good dumplings without good flour! I use only, White Lily Flour (plain) or, Martha White Flour (plain) for dumplings. (Fry your chicken in one of these brands but use self rising flour.)

Sometimes I make rolled dumplings*.

Rolled dumplings are similar to pie crust.

Remove 1/2 to 3/4 cups chicken stock from the pot. Place in a small bowl.

Add 2 or 3 cubes ice to the stock. Place 2 or 3 cups plain flour in a large bowl. Make a bit of a well in the center of the flour. Add the cooled stock slowly to the flour, mixing it in with your fingers or with a fork. Work in the flour, adding more flour if too moist, and form a ball of dough. Now you can cover the dough and place it in the refrigerator to rest briefly. Return to the stock. Pour or skim off some of the excess fat, if any from the stock. Adding some ice cubes will help bring the fat to the surface (discard the coated ice cubes). Remember though that the fat is where you will get a lot of good flavor. Leave some for flavor, but you dont want it greasy. (Some people save the fat and use if for flavoring or frying - I dont.) You will need about 2 1/2 quarts of stock for cooking the dumplings. If you need more liquid, add some water. Add at least 1/3 to 1/2 stick butter to the stock. Some like to add a few tablespoons Parsley. Sprinkle some extra flour generously on a clean work surface so you can roll out the dumplings. Roll your rolling pin or something like a wine bottle in the flour to coat it well.

Now place your prepared dough on your work surface and pressing firmly on the rolling pin or bottle, roll it out to about 1/8 inch thickness. Cut the dough with a cold knife into strips about an inch wide. Cut across the strips so that they are roughly 1 1/2 or 2 inches long. It is very important to bring the stock to a rolling boil and keep it boiling! Now, slowly drop in pieces of dough, maintaining boiling stock. The dumplings will drop to the bottom of the pot and then they will float. When youve finished putting all the dumplings in, stir the dumplings and keep the dumplings moving in the stock. Add hot water if needed. Let dumplings cook until somewhat translucent, and until tender, about 10 minutes. Dont overcook! Add chicken back to the pot. Taste and adjust seasoning as needed. Serve in soup bowls.

Note: Some people are successful at making dumplings by using canned biscuits and rolling them out on a floured surface, cutting them in strips and dropping them in boiling chicken broth with chicken in it. I have tried this and the dumplings are heavy and still taste like canned biscuits to us.

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