Recipe from Cafe 290, Hwy 290 East, Manor.
1 gallon of water
2 whole chickens
1 1/2 cubes of chicken bouillon
1/2 bunch of chopped celery
1/4 pound of butter
Start with a gallon of water in a large pot. Place two whole chickens and one and a half cubes of chicken bouillon in the pot and bring water to a boil. Simmer gently for one hour.
Remove chicken and set aside to cool. Add one-half bunch of chopped celery and 1/4 pound of butter to the chicken stock and continue to simmer.
3 cups of all purpose flour
1 T salt
1 T baking powder
1 1/2 cups good vegetable oil
2 cups water
Knead dough on a floured surface until it reaches a proper consistency to roll. Roll dough out to a thickness of 3/8 of an inch. Slice dough into 1 inch strips and then into 2 inch lengths.
Drop dumplings into simmering chicken stock and stir gently. Add deboned chicken meat pulled or cut into bite sized pieces. Gradually add up to 2 cups of flour into mixture stirring constantly until thickened. Season with salt and black pepper.
Serve generous portions in large shallow bowls; dress with a sprinkle of parsley.