A Closer Look at this Previously Featured Amish Recipe

1 chicken - preferably a 4 pound hen

1 teaspoon salt

Water to cover

4 medium-sized potatoes, sliced

2 tablespoons parsley

For Dumpling dough:

2 cups flour

1/2 teaspoon salt

2 eggs

2-3 tablespoons water

Cut chicken into serving pieces and cook until tender.  Season with salt.  When chicken is almost soft, add the potatoes.

To make dumplings, make a well in the flour and add the eggs and salt.  Work together into a stiff dough, adding the water or milk if too dry.  Roll out the dough as thin as possible (1/8 inch) and cut in 1 inch squares with a knife or pastry wheel.  Drop into the boiling broth, which should be sufficient to cover the chicken.  Add the chopped parsley.  Some flour can be added to the broth to make it like gravy.  Serves 6-8.