Loretta Lynn
Chicken and Dumplins

Yield: 8 servings

Ingredients

Chicken

• 1 large fat hen, skinned
• 3 garlic cloves, crushed
• Salt and pepper

Dumplins

• 3 cups self-rising flour
• 1 teaspoon salt
• 1 cup water
• 1 egg, beaten
• 6 to 8 cups chicken broth
• 1/2 cup cream
• 1 tablespoon cornstarch (optional)

Instructions

Chicken

1. In a large pot boil the hen with the garlic in water for two hours. Add additional water as needed.
2. Drain the hen, reserving the broth. Cut into pieces and discard the bones.

Dumplins

1. In a large bowl, sift together the flour and salt. Gradually add the water. Stir in the egg. Knead the dough thoroughly and roll out onto a floured surface.
2. Cut the dough into strips. Bring the chicken broth to a boil and drop the dough into the boiling broth. Cover and simmer for about 10 minutes.
3. Add the cream and chicken pieces and simmer for 5 to 10 minutes longer.
4. Add 1 tablespoon of cornstarch to thicken, if needed.*

Notes

* Dissolve cornstarch in small amount of cold water before adding to hot liquid.

Nutrition

Per serving: 344 calories, 31g protein, 36g carbohydrate, 1g fiber, 7g fat, 86mg cholesterol, 1192mg sodium