1 (3 pound) whole chicken, or bone in split chicken (3 lbs)
salt and pepper to taste
2 cups all-purpose flour
3 tablespoons butter (softened)
1 teaspoon salt
about 3/4 cup water
1. In a dutch oven, fill about half way with water, place chicken in. Add salt, a pinch of celery salt, and a pinch of thyme, and bring to a boil. Let boil, covered or slightly uncovered for an hour or longer, until meat falls off the bones.
2. Remove chicken from pot, place on a dish. Allow to cool slightly, then remove and discard bones and skin. Using a slotted spoon, stir broth well, tilting pot if necessary to ensure no bones are left in broth.
3. Return chicken to pot, simmer over low heat while making the dumplings.
As you can see below, I didn’t have enough broth, so I added about 7 cups of water and more salt.
4. Combine flour, butter and salt in mixing bowl. Mix. Stir in 1/4 cup water, mix. Slowly add more water to form a soft dough. Roll out dough on a floured surface, with a rolling pin, until very thin.
5. Cut into 1/2 inch strips using a pizza cutter. Then cut horizontally to make 4 – 5 inch long strips.
***do not clump them together like my kids did at the bottom of this picture. The dumplings get sticky and are easier to handle individually.
6. Drop into dutch oven, one by one. Simmer for about 15-25 minutes.
7. Add more salt and pepper to taste. Serve, with crackers if desired. Enjoy!
***Even better the next day. Keeps up to a week in the fridge, or can be frozen.You can add herbs to this if you’d like, but my husband likes it simply like this. My kids do, too.