Down south, it's called chicken and pastry. Out west, it's chicken and dumplings. Either way, it is delicious IF prepared correctly. Dumplings should never be too heavy.
Ingredients:
1 2-3lb. whole chicken
6 cups water
1 tbs. salt
1/2 tsp. pepper
1 cup milk
2 tbs. margarine
1/3 cup shortening
2 cups sifted self-rising flour
1/2 cup water
Place chicken in a big enough pot and add 6 cups of water, salt and pepper. Bring to a boil, cover, reduce heat and simmer 45 minutes to 1 hour or until very tender. Remove chicken from broth; let cool. Remove chicken from bones and dice or shred. Add milk and margarine to broth; bring to a simmer.
Cut shortening into flour using a pastry blender until mixture resembles course meal. Add 1/2 cup water and stir with a fork just until dough leaves side of bowl. If it's too dry, then add a little more water a tsp. at a time. For rolled dumplings, which I prefer, roll out dough to 1/8-inch thickness on a lightly floured surface; cut into 2 inch squares. For drop dumplings, pat dough to 1/2-inch thickness on a lightly floured surface; pinch off dough in 1 1/2-inch pieces. Gradually drop dumplings, one at a time, into boiling broth mixture. Cover, reduce heat, and boil gently for 15 minutes, or until dumplings are cooked. Stir occasionally to prevent sticking. Stir in chicken and heat through.
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