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Poultry
Chickens
Chicken & Dumplings

James's Chicken & Rolled Dumpling

1 stewing chicken 
1 1/2 to 2 tsp salt 
2 cups flour 
2 teaspoons baking powder 
1 teaspoon salt 
1/3 cup shortening 
1/2 cup milk 
Cut up chicken; place in deep pot, barely cover with water, add salt and simmer until meat is tender. Debone chicken and set aside; reserve the broth. Sift together the flour, baking powder, and salt; cut in shortening. Add milk to make a stiff dough. Roll out to 1/4-inch thickness on floured board. Cut into 1-inch squares, and sprinkle with flour. Drop into briskly boiling chicken stock. Cover tightly and simmer gently for about 40 minutes. Add meat and serve.
Yield: 6 to 8 servings.

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