Ingredients:
I
3 lb. broiler-fryer
2 qts. water
2 stalks celery, cut into pieces
1 tsp. salt
2 cups all-purpose ftour
2 tsp. baking powder
1/2 to Jh tsp. salt
1/2 c. butter or margarine, softened
Instructions:
Place chicken in a Dutch oven; add water, celery, and 1 tsp. salt. Bring to boil; cover, reduce heat, and simmer 1 hour or until tender. Remove chicken from broth, and cool. Discard celery. Bone chicken, and cut meat into bite-size pieces; set aside meat and 3/4- cup broth. Bring remaining broth to a boil. Combine flour, baking powder, and 1/2 tsp. salt; cut in butter until mixture resembles coarse meal. Add 3/4- cup reserved broth, stirring with a fork until dry ingredients are moistened. Turn dough out onto a well-floured surface, and knead. Pat dough to ’12 inch thickness. Cut dough in 4 X 1/2 inch. Pieces, and sprinkle with additional flour. Drop dough, on piece at a time, into boiling broth, gently stirring after each addition. Reduce beat to low cover and cook 8 to IO minutes. Stir in chicken, and serve immediately. Yields 4 servings.
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