6 bone in chicken thighs with skin
3 tablespoons of butter
2 tablespoons vegetable oil
2 chicken bullion cubes or powder . If you are using powder use one tablespoon
2 teaspoons of seasoning salt
2 teaspoons of meat tenderizer

For dumplings 2cups plus one more cup of purpose flour or gluten free flour for
4 tsp baking powder
1 tsp salt
4 tbsp vegetable oil
3/4 cup of whole milk
Mixing bowl
Rolling pin
Knife or pizza cutter
Water to cover the chicken
Peas
Carrots

6 bone in chicken thighs with skin 3 tablespoons of butter 2 tablespoons vegetable oil 2 chicken bullion cubes or powder . If you are using powder use one tablespoon 2 teaspoons of seasoning salt 2 teaspoons of meat tenderizer 4 tsp baking powder 1 tsp salt 4 tbsp vegetable oil 3/4 cup of whole milk

Rinse chicken and place in pot cover with water
Add seasonings , boullion, butter and oil
Bring the chicken to a hard rolling boil, then turn it down to medium and let it cook 3-4 hours or until the chicken starts falling off if the bone
Once the chicken is cooked remove it from the pot and set the pot aside . Let the chicken cool and remove the skin then take the meat off of the bone and shred it .
Meanwhile Level out two cups of all purpose or gluten free flour add to mixing bowl, then add baking powder , salt, oil and milk mix together to form a ball of dough if it’s to sticky add more flour then add flour to counter and roll dough to 1/4 inch thickness cut out squares of dumplings add to boiling broth simmer on medium low for 20 minutes.
Put the chicken back in the pot bring to a boil add the dumplings let it cook until thick then add the peas and carrots . Don’t use to much water towards the end or dumplings won’t fluff up . Serve with dinner rolls enjoy