Chicken and Dumplings
This can be made very frugally with a few backs and necks. It's a do with what you've got recipe. I remember being so poor that I'd haggle with the butcher to just buy a few chicken backs or necks. Even two dollars was more than I had to spend. Back then I was cooking for two and a toddler. There are six of us now. This will make enough for 6 to 8 people. We make this nearly every time we have family visiting from out of town. It's our favorite family dinner.
10 lbs Chicken leg quarters, or 1 whole chicken, or any package of chicken of your choice.
The more chicken you boil, the better the broth. You really want some dark meat for flavor.
salt & pepper
Okay, first of all, put the chicken into a large stockpot. Salt and pepper it generously. Boil the chicken for at least an hour, until the chicken is ready to fall off the bones. Take the chicken from the broth, and put it in the refrigerator until it’s cool enough to handle. Keep the broth simmering.
Next, crack six eggs into a large bowl and beat well with a fork. Add some salt and pepper. Start adding flour half a cup at a time until the dough becomes stiff, hard to mix, and a bit dry. Bring the broth back to a full boil, then begin dropping dough by teaspoonfuls into the broth. Allow them to boil about 20-30 minutes until they are cooked through when you cut them. It won’t hurt them to cook them a little longer. Meanwhile, de-bone the chicken and add back as much chicken as you’d like to the broth. Save the rest for another meal.