Beloved Katie Burley Hats was given mad props by the Cool Hunting blog for her awesome contribution to the revival of the art of custom millinery (hat making). Way to go Katie!!

If you guys like good country food this recipe of my mother’s is great! Note for the lazy: I have a sister that uses canned biscuits instead of making the dough.

Chicken and Dumplings

Put the roasting chicken (hen) in a big pot with lots of water and season it with chicken bouillon. Let it cook until it is tender then take it off the bone and remove the skin. Keep the broth for the dumplings.

Put about 4 to 5 cups self rising flour in a large bowl. Mix some of the hot broth in and be sure you get some of the fat from the broth. Add broth until it is just moist enough to stick together. Roll the dough out using lots of flour until the dough is very thin. Next, cut the dough into strips about 1/2 inch wide.

Make sure the broth is boiling hot then add a can of evaporated milk to the broth. Taste it to see if it needs salt and if it does, add more chicken bouillon in place of salt. While the broth is boiling, drop the dumplings in. Let them boil for a couple of minutes then put on the lid and remove it from the heat and let it sit. If you let them cook they will get tough. I never stir the dumplings because this makes them break so just toss them with a spoon.