Grandma's Chicken & Dumplings (Pre 1917 Recipe)

• 1 whole chicken (or cut up I have used both)
• 12 onion, diced (or minced onion which I use)
• 14 cup parsley
• water
• salt
• 1 cup enriched flour
• 12 teaspoon salt
• 1 12 teaspoons baking powder (make sure it is not expired)
• 12 cup milk
• 2 tablespoons shortening (if using melted fat, let it cool before mixing salad oil can be used)

1. Put the chicken in a crock pot and pour water up to the top of the crock pot (or a level where it wont boil over but cover chicken completely) Add onion, parsley and salt.
2. Cover and let cook all day on low without stirring.
3. If you don't stir the chicken is much easier to de-bone.
4. De-bone chicken and move broth to a large stock pot.
5. Cook on high until boiling.
6. (making the dumplings in the meantime).
7. Add de-boned chicken to broth then add dumplings one at a time while broth is boiling so they don't clump together until all are added.
8. The broth will froth a little but it will go back down.
9. Stir occasionally if needed.
10. (I add 1 tbls corn starch mixed with 1/4 cup cold water to thicken when needed.
11. It does not always require it.
12. Depending on how much broth you have.
13. I like it a little creamy instead of watery.)
14. Dumplings:.
15. Mix all ingredients very well.
16. (let dough rest about 1 min before rolling out) Roll out on floured surface to desired thickness.
17. I do it kinda thin to get more dumplings.
18. They puff up as they cook.
19. I use a pizza cutter and cut about 1 inch strips then the same the opposite direction.
20. Kinda like a checkerboard pattern.

chicken, onion, parsley, water, salt, flour, salt, baking powder, milk, shortening

Taken from www.food.com/recipe/grandmas-chicken-dumplings-pre-1917-recipe-297928 (may not work)