1 Whole chicken, cut up
(clean off the bad parts – leave skin)
Boil with 1 stick of butter
Once it’s boiling, add chicken pieces and salt and pepper (to taste)
Let it boil for an hour, sit the chicken out to cool. Save the water it boiled in – leave it in the pot and sit aside. Once the chicken has cooled, take the meat off the bones – lose the skin. Put chicken back in pot – turn it on low. Pour some flour in a bowl (start with about a cup). Add a little water at a time until it’s a dough. Continue to put flour on the dough as needed so it won’t stick to your hands too much. Knead it into a ball. Make the ball as big as you want – but you’ll only need a ball of dough about the size of a grapefruit. Use wax paper or a cut paper bag to lay flat. Dust it with flour and put the ball in the center. Use a rolling pin and flatten the dough to a pretty thin layer. (Not paper thin) Cut the dumplings into squared off pieces, and look at the water on the stove. Dumplings are ready to put in when the water is bubbling . The dumplings go on top of the chicken. Put one layer, salt and pepper, and press dumplings lightly down into the water. Do another layer, (repeat the “pressing down lightly and salt & pepper) with each layer. You probably should do about 4 layers of dumplings total.
After the last layer, cook for about 20 minutes on low/medium.
Just taste it for doneness. Dumplings should be soft – but not mushy.