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Ingredients
- 1 chicken, cut in pieces
- 2 c. all-purpose flour
- 2 Tbsp. Crisco
- 1 egg
- ice water as needed
- salt and pepper to taste
Method
- Simmer chicken until tender in about 2 quarts water, salted to taste.
- Cut Crisco into flour; add egg, then water, 1 tablespoon at a time, as needed.
- Mix well.
- Place on floured board and roll as for pastry shell.
- Let rest, covered with kitchen towel, for about 30 minutes.
- Cut in strips and drop into boiling broth with chicken.
- Cook for about 12 minutes or until done.
