CHICKEN AND DUMPLINGS
By Becky Melendez

1 whole chicken
Water
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
2 tablespoons oil
1 egg, slightly beaten

Cover chicken with water and cook until fall apart tender. Bone and skin chicken when cool enough.  Mix together flour, baking powder and salt. Stir in remaining ingredients just until dry ingredients are moistened. Do not over stir. Drop dough by tablespoonfuls into boiling chicken broth (about 2 quarts) The chicken can be added back to the pot or used for another recipe. Reduce heat to medium-low and cook covered for 12-15 minutes or until dumplings are no longer doughy underneath.