1 3 pounds broiler chicken
1 pound carrots
1/4 pound white onions
whole cloves 2 cubes instant chicken broth
2 teaspoons salt
1/4 cup flour
1 bay leaf
1/2 cup cold water
1/4 teaspoon pepper
4 cups water
DUMPLINGS 2 cups flour
3 teaspoons baking powder
1 teaspoon salt
2 tablespoons shortening
1 cup milk
CUT CHICKEN INTO SERVING PIECES. PARE CARROTS ONIONS IN PAN ADD INSTANT CHICKEN BROTH, SALT, BAYLEAF, PEPPER AND WATER. ADD CHICKEN. HEAT TO BOILING LOWER HEAT COVER AND SIMMER 30 MINUTES. COMBINE FLOUR AND COLD WATER IN CUP TO MAKE A SMOOTH PASTE. STIR INTO BUBBLING CHICKEN LIQUID. COOK STIRRING CONSTANTLY UNTIL MIXTURE THICKENS. DUMPLINGS:SIFT TOGETHER FLOUR BAKING POWDER AND SALT INTO MEDIUM SIZE BOWL. CUT IN SHORTENING WITH PASTRY BLENDER STIR IN MILK JUST UNTIL FLOUR IS MOIST. DROP DUMPLINGS BATTER IN MOUNDS ON TOP OF STEAMING CHICKEN. COOK COVERED 20 MINUTES NO PEEKING OR THEY WON’T BE LIGHT AND FLUFFY.