On the menu today, Yvonne shares her Grandma Kate's Chicken and Dumplings. The ladies talk about finding balance in life, balance in the ratio of Chicken to Dumplings,  and the balance of canned chicken to homemade bone broth. 

Grandma Kate's Chicken and Dumplings

Ingredients:
-1 chicken 4-5 lbs
-2 c. flour
-1 tsp baking powder
-1 tsp salt
-1 heaping tbsp shortening
-¾ c cool broth

Cooking Instructions

1. Stew chicken, seasoning to taste. Remove chicken from the pot and allow it to cool before separating the chicken from the bones.
2. Remove one cup of broth for cooling.
3. Prepare dumplings: mix dry ingredients
4. Cut in shortening until mix is coarse or slightly lumpy
5. Slowly mix in cool broth to make soft dough.
6. Easy method: pinch-off a marble sized piece of dough and put it in the boiling broth. The Pinch and Plop method!
7. Repeat until you have used all the dough.
8. Add the chicken, cover and cook for 20 minutes.
9. Can thicken broth by removing a half cup and adding 1 tbsp of flour. Mix well and then pour into soup.
10. Add ¼ c milk if you want a creamier broth.
11. Season to taste with salt, pepper, or seasoned salt
12. Serve hot.