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CHICKEN AND DUMPLINGS
Contributed by: Lisa Martin
1 cup milk
salt, to taste
1?3 cup shortening
2 cups flour
1 cup cool broth
Remove innards and neck bone of chicken. Boil chicken in a large pot of water. When the meat begins to pull away from the bone in the boiling water, remove from heat and let cool.
Once cool, pick the meat from the bone and return the meat to the broth (water in which the chicken was cooked). Throw away the bones and skin. Skim most of the excess grease off the top of the broth.
Add milk and salt to the broth and meat and bring to a gentle boil.
Cut shortening into flour until the mixture looks like cornmeal. Make a well in the middle of the mixture and slowly add the broth, mixing until it is the consistency of pie crust.
Divide into two balls. Roll one ball out until paper thin and cut into strips 1 inch wide by 2 inches long. Gently drop strips into gently boiling broth. Repeat with second ball of dough. The longer dumplings are cooked, the more tender they become.
(This recipe was contributed as part of a "Cook of the Week" feature.)