A family recipe from my gradmother to my mother.

Preparation Time: 35 Mins
Cook Time: 15 Mins
Serves: 4-6

Ingredients

4 to 4/5 pound whole chicken
1/2 cup chicken broth
2 cups flour
1 tsp baking powder
3/4 tsp salt
1/2 tsp coarse black pepper
1 Tbsp flour
1 Tbsp butter
1 cup cream (half-n-half/table cream/whipping cream)

Preparation

Boil the chicken until tender. Remove chicken and reserve broth. Pull chicken from bone and set aside.

Dip 1/2 of the broth and place in refrigerator to cool. Sift flour, powder, salt, and pepper three times into a mixing bowl. Add cooled broth gradually, stirring with a spoon to make a stiff dough. You will need to work it with your hands. Add more broth, 1 teaspoon at a time, if the dough refuses to take all the flour (do not add too much). Turn out onto a floured pastry cloth and roll thin, approximately 1/8 inch. Cut into 3" x 1" strips.

In small saucepan melt 1 Tbsp. butter on medium heat. Add 1 Tbsp flour and cook for a couple of minutes. Add cream slowly while stirring constantly. When thickened slightly, pour in large cooking pot.

Add chicken to the large pot, and add enough broth to cover it. Increase heat until liquid boils gently up over chicken. Layer dumplings over the top. Wait a few seconds, then add another layer, repeating until all the dumplings are in the pot.

Cover and boil gently for 15 minutes. Serve with enough of the broth to keep dumplings moist.