Chicken & Dumplings

Ingredients

2 Lbs chicken pieces, or one whole chicken

Dumplings:
2 cups Flour
½ teaspoons Baking Powder
1 pinch Salt
2 Tablespoons Butter
1 cup buttermilk

Directions

Combine the flour, baking powder and salt in a medium size bowl.

Cut the butter into the dry ingredients with a fork or pastry blender. The pastry blender is easy to use especially when the butter is rock hard. Stir in the buttermilk with a fork until the dough forms a ball.

Heavily flour a work surface. Roll the dough out thin with a rolling pin. Dust your rolling pin with flour to prevent sticking. Cut the dumplings in squares about 2 inch strips. Make them all about the same size so they will all cook the same.

Put them back in the bowl. If you notice any sticking you may want to dust them with a little bit more flour so they don’t stick.

Bring the broth to a boil. Drop the dumplings in a small amount at a time, stirring while you add them. The extra flour on them will help thicken the broth. Cook them for about 15-20 minutes or until they not doughy. Add the cooked chicken to the pot, stir gently and serve.