My Mom's Chicken and Dumplin's

This is my mom's very own recipe. These dumplings are best served on a cold winter day, as a true comfort food. You may use a chicken, but a hen makes a richer, better tasting broth. If you opt to use a chicken, add a can of chicken broth and a tbsp margarine to the broth.**If dumplings a ppear "soupy" remove some broth while they are simmering.

• Ready In: 3 hrs 15 mins
• Serves: 6-8

Ingredients

• 3 -5  lbs  good size stewing chicken
• 1  cup chicken broth, reserved from hen
• 2 -2 1⁄2 cups all-purpose flour
• 1  teaspoon salt
• 1  egg, lightly beaten

Directions

1. Stew hen (can use chicken but the broth won't be as good and rich), add with enough water to cover the hen,adding water as needed, till tender in a stock pot or large dutch oven.
2. Remove hen to cool and debone the meat, reserve the broth for cooking the dumpling dough.
3. In a mixing bowl, mix flour, salt, egg and 1 cup broth to form a stiff dough, adding more flour as needed.
4. Divide dough into 2 balls.
5. Roll out one ball on a well floured surface, VERY THIN.
6. Cut into strips, then into smaller strips.
7. Repeast with other ball of dough.
8. Allow the strips to sit and dry while you bring the broth to a rolling boil.
9. Drop strips, a few at a time, stirring gently to keep them from sticking together.
10. After all the strips have been added, reduce heat to a simmer.
11. Add deboned hen meat.
12. Salt and Pepper as desired.
13. Serve with green beans and steamed carrots, and hot rolls or cornbread.