Recipe from Aunt Edith, best dumplin’ maker ever…
- Chicken (any pieces; I prefer breasts, bone-in) *Aunt Edith prefers breast; thighs give a bit richer broth)
- 2 Bouillon Cubes
- 3 cups Gold Medal Self-Rising Flour
- 2 Quarts plus 3/4 c. Broth
- 3/4 cups milk
- few drops yellow food coloring, if desired
- (Recently read to cut chicken to expose as much bone as possible, then boil hard for 3 minutes. Drain and wash chicken, then return to stove. This will give a clear, rich brith.)
- Cook chicken with bouillon cubes. Salt to taste.
- Remove chicken from bone. Strain broth.
- Heat 2 quarts of the broth. Add food coloring.
- In a bowl with flour, add hot 3/4 c. broth and milk. Mix.
- Knead on a flour cutting board. Roll very thin. Cut in strips. Pull apart in small pieces. Drop in boiling broth.
- Pepper good and add chicken.