THANKSGIVING DAY SIDES AND DESSERTS Chicken and Dumplings

I don't know how I could consider myself much of a poultry producer's wife if I didn't offer a chicken recipe from time to time.

Thanksgiving is  a good time to share our chicken and dumpling recipe, of course I guess at Thanksgiving we should say Turkey and Dumplings.

So without futher delay, here it is.

Dumplings
2 cups water
1 stick butter (real butter)
4 cups self rising flour

Bring the two cups of water and the one stick of butter to a boil

When it boils remove from heat and pour over the top of the four cups of flour you've placed in a large heat proof bowl.

This will really foam. It will fluff up like a cloud sort of like it's giving you a sneak peak at how light and fluffy they're going to be when they're done.

Mix well with a large spoon.  It's going to be really hot and you need to be careful. I always have to get my hands in it to finish up as soon as it's cool enough.

Roll out dough and cut into strips and then cut the strips into the size dumplings you want.

Once they are rolled out you can lay them on a cookie sheet, freeze them and take them out as needed. Just add them to a boiling broth to cook.

If you find yourself in a hurry you don't have to freeze them and you don't have to roll them. You can always just make drop dumplings by pinching off a little less than a tablespoon size or so of dough and dropping it in your broth.

This recipe needs a couple or three quarts of chicken broth and of course I add the deboned chicken in at the end.

Some people add a little yellow food coloring to give it a golden color, I don't do that but it's totally up to you.

Enjoy your dumplings and remember...Eat More Chicken!