WHAT KIND OF ORANGE FOR OLD FASHIONED RECIPES

Steps:

• CHICKEN AND BROTH: Place chicken breast or whole chicken with skin in a Dutch oven and cover with water.
• Add a stick of butter and chicken bouillon. Cook over medium heat until chicken is tender, about 45 minutes for chicken breasts or 1 hr 15 minutes for the 3 lb chicken. Remove chicken from the broth and let chicken cool. Do not get rid of the broth. Remove skin and bones and discard. Shred chicken or chop into bite-size pieces. I don't put mine back into the broth until after the dumplings have cooked.
• FOR DUMPLINGS: In a small mixing bowl, add eggs to the melted butter. Whisk.
• Take half of a shell and add milk to it six times... pour into the egg mixture.
• Add in salt and pepper.
• Add 3 cups of flour; mixing in the flour a little at a time.
• You want the dough to be rather sticky.
• Add a couple of drops of yellow food coloring to give it a rich looking blend.
• Heap about 2 cups of flour onto a wooden board or counter.
• Using a tablespoon, add about a cup of the mixture to the center of the flour.
• Start incorporating the flour and the dough until you can roll it out and it doesn't stick.
• Roll very thin.
• Using a pizza cutter, cut strips of the dough.
• Add to the broth. Make sure it is boiling rapidly and that you have plenty of broth to keep your dumplings from scorching.
• Turn down to low while you make the next batch. It's easier to roll out using small batches than trying to roll it all out at one time.
• After you have added the last dumpling, add the chicken back to the Dutch oven and stir very gently.
• Remove from heat and place a lid on the pot.
• Let sit for 10 minutes or so before serving.