Put hens in large pot and cover with salted water. Bring to a boil, cover and turn heat down to low. Cook for approximately 3 hours, or until chicken falls off the bone easily. Remove hens from water, drain, remove all bones and skin and set aside.
2 cups of self rising flour 1/4 cup of peanut oil 1 egg 1/2 cup of milk 2 tablespoons of flour salt and pepper to taste poultry seasoning, if desired
Mix all ingredients together in mixing bowl until soft dough is formed. Turn out on board. Knead to rolling consistency. Roll out approximately 1/8 inch thick and cut into strips and cut into 3 inch pieces. For thickening, gradually stir 2 tablespoons of flour into broth from cooking chickens and bring to rolling boil. Add salt and pepper to taste. You can add poultry seasoning but be careful not to get too strong. Cut broth mixture down to simmer and drop 3 inch dumplings into pot and cook for approximately 10 minutes. Dip dumplings along with some of the thickened broth onto a deep platter. Place pieces of chicken around the outside of the platter. Yield: Serves 20
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