Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
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CHICKEN AND FLUFFY DUMPLINGS
3 chicken breasts with skin
2 quarts water
1 tsp. salt
1 medium onion cut in quarters
3 cups self-rising flour
1â�„3 cup shortening
1 cup buttermilk (adjust as needed)
Put chicken, water and salt in large pot. Bring to a boil, then reduce heat, cover and cook until chicken is done (about 25 minutes). Remove chicken, strain broth and return to pot.
Remove skin and bones from chicken. Tear chicken into bite-sized pieces and return to pot.
Mix 3 TBS flour with 1 cup water. Stir to remove lumps. Bring broth back to a boil. Stir water and flour mixture into broth, stirring briskly to prevent lumps.
Cut shortening into remaining flour, then add buttermilk. Mix to form a sticky dough, being careful not to overmix. Drop dough into boiling broth by the spoonful. Cover tightly, reduce heat to medium (do not peek) and cook 15 minutes. (Opening pot would cause dumplings to be heavy and chewy.)
(This recipe was contributed as part of a "Cook of the Week" feature.)