Laura's Mamaw Johnnie's Chicken 'n' Dumplins

Mary C. Hayes

Chicken Stock                                     

1 whole chicken or 2-4 chicken breasts       

2 cups water                                       

2 cans chicken broth                              

Dumplins

2 cups plain flour

1 heaping tablespoon Crisco

Pepper

Boil chicken in water until done.  Remove the bones, skin, and gristle, if using whole chicken.  Shred chicken.  Set aside.  Add both cans chicken broth to pot of water left from boiling chicken.  Slowly bring to a boil.

Cut flour and Crisco together.  Add chicken broth mixture and moisten to biscuit consistency.  Season with pepper.  Roll out dough on floured surface.  Flour up a knife and cut dough into strips.  Pinch off small biscuit-sized pieces of dough from these strips and carefully drop one at a time into only the center of the boil bubble at the surface of the chicken broth.  Let dumplins cook until done (approximately 15 minutes).  Return the shredded chicken to broth.  Do not stir the broth with a metal or wood spoon while cooking the dough.  Stir the broth by shaking the pan over the stove eye.  Ladle soup into bowls to serve.  Serves 4-6.