Mary’s Chicken and Dumplings
- 1 hen
- 2 cups plain flour
- 1 teaspoon baking powder
- Butter the size of a walnut (half a stick)
- ½ teaspoon salt
- Boiling broth (enough to create a dough)
In a large pot, stew hen in enough water to cover until the meat is tender and falling away from the bones. Remove the hen and set aside to cool. Skim the broth and strain out any gristle or bone that may be at the bottom.
While the chicken cooks, make your dumplings. Mix all of the dry ingredients and work in the butter to a consistency of coarse meal. Gradually add enough hot broth to make a ball of dough. Chill.
Roll your dough thin and cut it in 1-inch strips. Bring broth to a rolling boil. Tear the dumpling strips into smaller pieces. Lay the dumpling pieces one at a time on top of the boiling broth. If you must stir, lift gently from the bottom of the pot.
Once all the dumplings are cooking, reduce the heat to low and cook until the dumplings are puffy and tender. Add more water if necessary.
Remove all meat from the hen and cut into smaller pieces. Add the chicken just before you’re ready to serve.