2 whole chickens
1 32-ounce box of chicken broth
1 2-ounce jar of chicken bouillon cubes
Cover chicken with water in a large pot, and add in broth and bouillon cubes. Bring to boil and then simmer until chicken begins to separate from the bones, about 4 hours. Remove chicken from pot and remove broth from heat.
Dumplings
1/2 of a 5-pound bag of flour (2 1/2 pounds)
2 eggs
Add enough liquid to make dough a Play-Doh consistency.
Separate dough into smaller amounts. Dust tabletop and rolling pin with flour. Place dough onto table and roll out into a thin sheet. Use a pizza cutter to cut dough into small squares. Continue until all dough is cut.
Put broth back on stove and bring to a rolling boil
Once broth is boiling, add dumplings and stir frequently to keep from sticking.
While dumplings are cooking, de-bone chicken.
When dumplings get firm and float to the top, add the chicken back to pot and cook for about 20 more minutes. Be sure to stir frequently so they do not scorch and stick to pan.
-- Sherri Diestel
