Grandma's Chicken and Dumplings

Name: Grandma's Chicken and Dumplings
Total time: 250
Yield: 8
Ingredients: 2 cups all-purpose flour; 0.5 cup shortening; 0.5 cup milk; 1 egg; 1 whole chicken; 2 cubes chicken bouillon; 2 cups chopped celery; 2 cups chopped carrots; 1 small onion, chopped; salt and ground black pepper to taste

Recipe by bigred from allrecipes.com

Dinner 4 Hr. 10 Mins.

Ingredients

8 servings

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2 cups all-purpose flour
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0.5 cup shortening
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0.5 cup milk
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1 egg
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1 whole chicken

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2 cubes chicken bouillon
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2 cups chopped celery
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2 cups chopped carrots
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1 small onion, chopped
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salt and ground black pepper to taste

Instructions

Mix flour and shortening together in a bowl until it resembles cornmeal.
Slightly whisk milk and egg together in a separate bowl. Add to flour mixture and stir to form a ball of dough. Place onto a floured surface; knead and roll as thin as possible using a floured rolling pin. Let dough stand for 2 hours.
Place chicken into a large pot and add water until just covered. Bring to a boil over high heat, then continue to boil until no longer pink in the center and meat falls off of the bone, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
Remove chicken from the pot. Pull meat from bones.
Strain broth and return to the pot. Add 2 cups water and bouillon cubes. Add shredded chicken, celery, carrots, and onion. Bring to a boil; continue to boil for 15 minutes.
Meanwhile, cut dough into strips, approximately 1-inch wide. Tear strips and drop into boiling broth. Continue to boil until dumplings are cooked through, about 10 more minutes. Season with salt and pepper and serve.