1 lg. hen (about 5 lbs.), boiled, boned & in pieces (set aside)

Should have a large amount of broth from chicken. Salt and pepper, garlic, squirt of sweetener or dash of sugar. Add 1 large peeled onion, whole, to broth and boil until it BEGINS TO LOOK CLEAR. Then drop dumplings into rolling broth, few at a time. (The onion helps keep them separated.) Add few drops of yellow food coloring to make it look rich. Reduce heat and cook until dumplings are tender, about 20 to 30 minutes, being careful not to let them stick. Add a little milk to broth and dust flour very little at a time over the broth if you prefer it to be a little thicker.

DUMPLINGS:

Make you favorite pie crust recipe and work the dough until it is very stiff, adding flour as necessary. Roll out on floured board to about 1/4-inch thick, cut into long strips and pile on plate. When broth is ready, pinch off pieces, about 2 to 3 inches in length, and drop in rolling broth. Cook as directed above.

Reheat by adding milk, not water. Only reheat what you intend to eat.