SIMPLE CHICKEN & FEATHER DUMPLINGS
1 rotisserie chicken picked clean
chicken carcass with enough water to cover
1 medium Vidalia onion, chopped small
2 stalks celery, sliced
1 cup baby carrots, chopped
3 tablespoons Wondra flour
1 cup milk, room temperature
2 tablespoons butter

• Cover chicken carcass with water. Bring to a boil and reduce broth to 7 cups.
• Save 4 cups aside for making the dumplings.
• Pour 3 cups through sieve into a large saucepan. Set aside.
• Melt butter and saute’ vegetables.
• Whisk together milk and flour until smooth.
• Gradually whisk milk mixture into broth mixture until well blended.
• Add in sauteed vegetables and chicken pieces.
• Simmer until desired consistency.

DUMPLINGS
2 cups sifted cake flour
1 teaspoon salt
4 teaspoons baking powder
1/4 teaspoon white pepper
1 egg, well beaten
3 tablespoons butter, melted
2/3 cup milk

• Sift together flour, salt, pepper and baking powder.
• Add egg, butter and enough milk to make a moist, stiff batter.
• Drop by teaspoonfuls into the boiling liquid.
• Cover and cook 15-20 minutes ~ Watch closely!
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