Submitted by Andrew Hauner This is a two day recipe, but it is well worth the wait! Yum!! It's perfect for cold winter days or to help cure a cold. In a big kettle with 3 quarts of water, add 3 pieces of frying chicken, 1 chicken bouillon cube, 1 small onion, chopped. Bring to boil and then simmer for 1½ to 2 hours. Cool overnight. Next day: Skim cooled fat from the top. Remove chicken bones and discard. Heat up to boil and add 3 to 4 carrots, cut up, 3 to 4 celery stalks, cut up, 1 cup diced tomatoes, salt and pepper, to taste. Simmer for 1½ to 2 hours. Dumplings¾ cup flour ½ stick slightly softened butter or margarine Cut butter into flour. Add 2 eggs. Pinch of salt. Mix thoroughly. Put broth into a separate pot and bring to boil. Carefully add spoonfuls of dumplings dough to boiling broth. Slow boil for ½ hour. Serve broth and dumplings with the chicken and vegetable mixture.
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