1 fat stewing chicken, cut up
4 qts. water
1/4 c. chicken base
Salt & pepper to taste

DUMPLINGS:

1 egg, slightly beaten
2 tbsp. oil
1/4 c. chicken broth
1/2 tsp. salt
1/4 tsp. pepper
1 c. flour

Place chicken, water, chicken base, salt and pepper in large kettle. Bring to boil. Simmer over low heat until chicken is tender; remove chicken and keep warm. Save broth for dumplings. Combine egg, oil and 1/4 cup of the broth in small mixing bowl. Mix in salt and pepper; add flour, a little at a time, until you have a soft ball. Roll out dough onto a floured board and cut into strips. Bring remaining broth to a boil and drop in dumpling strips. Reduce heat to a boil and cook slowly for 25 minutes. Serve dumplings with chicken and some broth.