Recipes Recipe List: “September 1 CHICKEN & DUMPLINGS





2 (3 1/2-pound) chickens, cut up, or 6-8 chicken breasts
2-4 tablespoons dried minced onion, or to taste
2 chicken bouillon cubes
6 1/2 cups plain flour
1 teaspoon salt
3/4 cup solid vegetable shortening
2 1/2 cups tap water
1 stick margarine


In an extra-large boiler or Dutch oven, or in two separate pots, cook chicken, onion and bouillon cubes in water to cover until chicken is tender, about 50 minutes. Remove chicken, reserving broth. Cool chicken; remove from bone, and coarsely chop. Set aside. Place flour and salt in a large mixing bowl. Cut in shortening. Make a well in the middle of the flour; gradually add water, mixing by hand. Shape dough into 2- to 3-inch balls. On a heavily floured surface, roll dough out to 1/4- to 1/2-inch thickness and cut each into 3/4-inch-wide strips. Add margarine to reserved broth, and heat to a slow boil. Take each strip of dough and pinch off in pieces, dropping one piece at a time into the broth until desired amount of dumplings has been added. Stir gently. Lower heat and let simmer 15-20 minutes. Turn off heat and cover the pot. Let stand a few minutes before serving. Makes 16-18 servings.