In dutch oven place about 1 1/2 inches of water salted. Place chicken in and simmer for a bit. Add water to pan drippings as if making gravey, about 2 cups, and stir to get all the goodies off the bottom of the pan. ( no flour though). Pour this into the dutch oven with chicken.
MIX, 2 cups flour
1 t salt
2 Tbl. baking powder
4 clumps of shortening ( about 3/4 cup)
Slowly add milk, about one cup (not too wet, just moisten, the measurement is just a guess ) Dough will be stiff and moist.
Drop dumplings onto the chicken and water by spoonsfull. Cover and simmer on low for 20 minutes. Do not open or the dumplings will fall. They will be light and fluffy.
My family likes the chicken out of the pot. So putting the chicken in is not necessary. This is an old old recipe so the measurements are all a guess. Grandma cooked by sight not measurements. Best of luck. It is really a wonderful entree.
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