Boil whole chicken in big kettle till tender. Remove from broth and pick meat off bones when cool. Strain broth. To the broth, add 6 to 8 chicken bouillon cubes, 6 grated carrots, 4 stalks chopped celery, 2 chopped onions, 2 Tbs chopped parsley, 2 leeks, chopped (if used, omit one onion), and salt and pepper to taste. Boil until tender and add diced chicken and bring to a boil, Add dumpling dough by small spoonsful onto hot vegetables, not directly into liquid. Cook uncovered 10 mins. Cover and cook another 10 mins. Check to see when dumplings are fluffy.
DUMPLINGS: Mix 1½ cups flour, 2 tsp baking powder, and ¾ tsp salt. Then thoroughly cut in 3 Tbs shortening. Next stir in ¾ cup of milk. This will be thinner than regular biscuit dough.
Say grace and dig in! Makes 6 to 8 servings.
Recipe By : The Route 66 Cookbook - ISBN 0-933031-80-7 From: Dan Klepach Date: 10-03-95 (23:30) (159) Fido: Cooking