(by Tonia Renee Lee)
3 lb. chicken breasts and thighs, cut into pieces
(can be on the bone or boneless)
1 T. seasoned salt
1 T. black pepper
1/2 c. chopped onion
2 c. water
Preheat oven to 350 F.
Sprinkle seasoned salt and black peppers on both sides of the chicken.
Place chicken in a foil-lined baking pan.
Spread onions around the pan, and add water.
Bake for about 1 hour, or until tender.
2 c. flour
2/3 c. water
2 T. vegetable shortening
Combine all ingredients in a mixing bowl stirring until blended.
Add more water if needed to make a soft dough.
On a lightly floured surface, roll out dough to 1/2 inch thickness.
Cut into bite-sized pieces.
When chicken is done, remove pan from oven and place on stovetop over medium-high heat.
Spoon dumplings into the boiling broth.
Reduce heat to medium.
Cook uncovered approximately 10 – 15 minutes, until dumplings rise to the top, and a toothpick comes out clean.
(Read The Light in the Room, the story that accompanies this recipe.)