by Kelli Dover
(Alto, Texas)

Boil a whole chicken. Season with salt and pepper only. Its important to use a whole chicken because the variation of white meat, dark meat, skin and bones makes a better, richer broth.

Mix:
2 eggs beaten
6 tbsp oil
10 tbsp water
2 tsp salt
3 cups flour

Roll dough out thin. Cut into squares 2-3 inches x 2-3 inches.

When chicken is done, remove from broth.

Drop dumplings into boiling broth one at a time. When they are all in, reduce flame and add 2 cans canned milk. Simmer about 15 – 20 minutes or until done. Remove from heat and lay a stick of real butter on top. While butter is melting, debone chicken and add to dumplings. Stir. Makes a huge pot. Season with salt and pepper.

Again, people ask me to bring these to functions all the time. You’ll love it!!!