This is a small batch of Chicken and Dumplings you can make and it doesn't even have to be THANKSGIVING! It taste just as good as the big ole batch! I will add, I didn't use ALL my dumplings in this batch, so watch and make sure you don't add to many dumplings.
Just enough water to cover the hentoo much makes a weak broth
2cupsflour
½tspsalt
¼cup+ 2 tablespoons Crisco
¾cupwarm chicken broth
Instructions
To prepare the hen:
Cover the hen with water. Bring to a boil. Add salt to taste.
Reduce heat to simmer and cook until falling-apart tender (usually about 1 ½ hours).
Carefully remove chicken and allow to cool. De-bone chicken into strips or small chunks.
To prepare the dumplings:
Into large bowl, add 2 cups plain flour and ½ tsp. salt. Stir well.
Cut in Crisco with pastry blender until like coarse cornmeal.
Add enough warm (not boiling) chicken broth (usually about ¾ cups) to make a stiff dough. Be careful not to mix too long because it will make dough tough.
Heat remaining chicken broth to a rolling boil.
Using one-third of the dough ball, roll out to about ⅛-inch thick. Cut into thumb-length strips. Drop into hot broth. Prepare remaining dough the same using one-third of dough ball at a time.
After all dumplings have been added to broth, reduce heat to simmer. Add black pepper and simmer 15 to 20 minutes. Add chicken and stir very slowly until heated through and ready to serve.