Chicken and Dumplings

Cover the chicken in a seasoned liquid by submerging it in a large cooking vessel or casserole dish; bring to a boil and cook until the chicken is fully cooked and tender, then remove it from the pot and extract the meat from its bones. Keep the chicken warm while preparing the dumplings.

To prepare the dumplings: Sift approximately 2 cups of flour and 1 teaspoon of baking powder into a large mixing container. Create a depression in the flour mixture; pour in 1 cup of hot chicken broth, mixing initially with a fork and then with your fingers. Add the egg and mix well once more.

Knead the dough for a brief period on a surface dusted with flour. Divide the dough into 4 or 5 sections and roll as thinly as possible. Cut these into 1 1/2 or 2 inch wide pieces. Break them into 2 inch long strips. Submerge these dumplings in the boiling chicken broth and simmer for 10 to 15 minutes. Serve with previously prepared chicken.