1 whole chicken about 3-4 lbs
Salt to taste (for chicken)
3 chicken bouillon cubes
2 ½ C frozen mixed vegetables
2 C flour
1/4 C shortening
1 egg
1/2 tsp salt (for the dumplings)
1/2 to 3/4 C chicken broth (cooled)
Place the chicken and salt in a large pot, add enough water to just cover the chicken and let simmer for about 1 hour or until cooked through. Remove the chicken and debone breaking the meat apart. Remove 3/4 cup of the liquid and set aside for the dumplings, add the 3 bouillon cubes to the water in the pot and bring to a medium high boil. Return chicken meat to the pot along with the vegetables. In a bowl, cream the flour, shortening, egg, and salt together. Add enough broth to form a stiff dough, be careful so that you don't add too much broth. (If you add too much broth, just add more flour). Flour a surface to roll the dough on. Roll the dough to about a 1/8 inch thickness or less. With a knife slice the dough into long strips about an inch wide. Pick up the strips one at a time and place into the pan of hot broth in about 2 to 3 inch strips. It's important that the broth be in a rolling boil while you are adding the dough. After adding some of the dumpling dough, the boiling broth will start to slow in it's boil, stir the dumplings so that they don't stick together or stick to the pot. After all the dumpling dough is added to the broth, turn the heat down to a simmer. Cook for 15 minutes; turn the heat off, cover the dumpling pan and let sit for 20-30 minutes. This helps make them tender.
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