Chicken and Dumplings
- 1 (1 1/2 pound) chicken
- 1 1/2 cups water
- 1/2 stalk celery
- 1/4 cup onion
- 1 cup all-purpose flour
- 1 teaspoon baking
- 1/2 teaspoon salt
- 1 tablespoon shortening
- 1/2 cup skim milk
- Chicken: Disjoint chicken and remove skin; place in large pan. Add water, salt, celery
and onion; simmer 1 to 2 hours or until meat is tender.
- Remove chicken from bone; return chicken to chicken stock. Bring chicken and
stock to a boil; add Rolled Dumplings. Cover and boil gently for 8 to 10 minutes.
- Rolled Dumplings: Combine flour, baking powder and salt. Cut in shortening. Add milk to make a
stiff dough. Roll dough out to about 1/8 inch thickness and cut into 1-inch strips,
squares or diamonds.
Each serving: 3/4 cup - may be exchanged for 2 medium fat meat, 1 starch