Serves: 7
Total Calories: 303

Chicken and Stock:
1 frying chicken, cut into pieces (or equivalent breasts or thighs)
2 quarts (or more) water to cover chicken
2 ribs celery, cut into large pieces
1 onion, quartered
3 sprigs fresh parsley
1 Salt and black pepper to taste
1 Canned chicken broth as needed
1/2 cup sweetened condensed milk
1/4 stick butter, cut into small pieces
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Dumplings:
1 Fat from chicken broth
1 vegetable shortening as needed
3 cups all-purpose flour
3/4 teaspoon salt
1 Ice water

Chicken and Stock:
Place all ingredients, except canned broth, in a large stockpot and bring to a boil. Reduce heat and simmer until chicken is very tender (about one hour). Allow to cool.

Remove meat from bones and discard bones. Cut deboned chicken into medium-size pieces; wrap tightly in plastic wrap, and refrigerate overnight. Strain the stock and discard vegetables. If stock does not come to 1 3/4 quarts, add enough canned broth to make that amount. Refrigerate stock overnight.

Dumplings:
Skim the solidified chicken fat from the refrigerated stock and reserve. If fat does not come to 1/3 cup, add enough vegetable shortening to make that amount. Separate fat into small pieces and place in a mixing bowl. With your hands, briefly mix fat with flour and salt until fat is the size of peas. Add ice water one tablespoon at a time, stirring gently with your hands until mixture holds together and is the consistency of flaky pie crust dough.

On a lightly floured surface with a rolling pin, roll dough as thin as possible without breaking it. Cut dough into rectangles about 1 x 2 inches.

Place cooked, chopped chicken into strained, de-fatted stock and bring to a gentle simmer (not a boil). Drop Dumplings into simmering broth and cook about 30 minutes or until liquid begins to thicken. Turn off heat. When liquid stops simmering, add sweet milk and butter. Stir very gently until butter dissolves.

Nutritional Facts:

Serves: 7
Total Calories: 303
Calories from Fat: 48

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