Sue Smathers' Chicken and Dumplings

In a large pot, stew hen in water until it is tender. Remove hen from broth and pick meat from bones; tear into small pieces and set aside.

Reserve broth. For richest flavor, do not skim off fat. (Milk and margarine will be added later in recipe.)

Dumplings.

In a large bowl, mix flour, salt, soda, and baking powder. Cut in shortening with a pastry blender or knife until the mixture is crumbly.

Make a well in the center and add the milk. Incorporate the milk to make a stiff dough.

Roll out the dough on a rolling board to a 1/2 inch thickness; cut into 1/2" squares.

Put 1 gallon of the broth into a large stockpot; add 1 cup whole milk, and 1/2 stick margarine. Bring to a boil, and drop dumplings one piece at a time very carefully into broth.

Do not stir! As dumplings cook, salt and pepper to taste.

Do not put lid on pot at any time while dumplings are cooking. When dumplings are cooked through, gently fold in the chicken.

At Old Folks Day (Morning Star Methodist, Dutch Cove), I use 10 lbs. of flour to make 4 runs of dumplings.

Transcribed from Christian Harmony Notes, No. 1, October 9, 1992.