Ingredients
Whole chicken
1 onion, quartered
2 carrots
2 stalks celery with leaves
Salt and pepper to taste
For dumplings:
1.5 cups flour
3 Tablespoons vegetable oil
1 egg
1/2 teaspoons salt
5 Tablespoons water
Preparation
Place chicken, onion, carrots, celery, salt and pepper in a large stockpot. Cover with water. Boil 30 minutes.
Remove chicken. Strain broth and add 2 T butter per 5 cups broth.
Mix dumpling ingredients well. Flour counter tops. Make 3 balls of dough, roll out very thin, let dry 20 minutes.
Debone chicken while dumplings dry. Discard all fat and skin.
Cut dry dumplings into thin strips. Bring broth to a boil, drop in strips, boil 10 minutes. Add chicken, heat till warm.
