Things You'll Need:
- Large Stock Pan, Water, Whole 2 to 3 lb. Chicken or 7 Chicken Legs, Black Pepper, 2 Sticks of Butter, 3 1/2 c. Self-Rising Flour, 1 tbs. Salt, Wooden Spoon, Aluminum Foil, Large Mixing Bowl, Rolling Pin.
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Step 1
Wash the chicken. Remove the gizzard package if you are using a whole chicken. Put the chicken into the stock pan and cover with water.
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Step 2
Bring the water to a rapid boil. Add pepper to taste, salt and butter. Cover the pan with aluminum foil, allowing a small crack for ventilation.
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Step 3
Allow chicken to cook until the meat is falling off of the bones. Turn off the stove top, remove chicken from water and allow it to cool for at least 30 minutes. Save the broth for later.
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Step 4
Pull all of the meat from the bones, shredding into very small pieces. Discard the bones and set the chicken to the side.
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Step 1
Add 3 c. of self-rising flour into a large mixing bowl
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Step 2
Pour in 1 c. of the broth you saved when you cooked the chicken.
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Step 3
Mix the dough with a spoon at first, then with your hands when it is dry enough. It should be the right consistency to roll out and cut, almost like a pie crust. Add broth as needed to bring it to that consistency.
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Step 4
sprinkle some flour onto your counter or table, as well as your rolling pin, and prepare to roll out the dough.
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Step 5
Roll out the dough, then cut it into thin 1 inch long strips.
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Step 1
Now, bring the remaining broth back to a rolling boil.
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Step 2
Mix 1/2 c. remaining flour into 1 c. of water. Pour this into the broth. This will act as a thickening agent, and broth should now be milky. If it is not, repeat this step once again.
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Step 3
Begin to add dumplings to the broth. Drop them in the pot in the areas where the boiling broth will take them under the liquid. Only stir very gently, once or twice.
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Step 4
The dumplings are done when they begin to float. It usually takes about 10 to 15 minutes.
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Step 5
Serve hot and fresh with yeast rolls or toasted cheese bread.
