Chicken and Dumplins

My family loves my chicken and dumplins. I tried it with whole wheat flour dumplins, and I can't really recommend that. It might be ok with 1/2 wheat and 1/2 regular flour. But today I finally took the time to measure and write down a recipe. I will actually "write" it in my trusty recipe book that I am making for the kids.

Whole Chicken with stock
32 oz. stock
4 cups flour
1/2 cup shortening
1 3/4 cup milk

Boil a whole chicken, let it cool and pull the meat off. Save the stock and add another 32 oz carton of chicken stock. Meanwhile, make the dumplins. Take 4 cups flour and cut in half a cup of shortening with a pastry blender. (I like the hydrogenated-free kind they sell at Whole Foods). Add 1 and 3/4 and mix well. Dust a surface with flour and roll out to about 1/2 inch think. Cut into strips about 1 by 4 inches. Let these sit out on the counter for at least one hour. (The longer it sits, the better. I usually let them sit all day).

After the dumplins are nice and stale, add the chicken to the stock and bring it to a boil. Drop the dumplins in quickly and continue boiling for about 10 minutes. Season with salt and pepper to taste.  

THINK WE NEED A BIGGER TABLE??