1 med.-sized hen or fryer (3 to 3 1/2 lbs.)
1 tbsp. salt
Water to cover
3 1/2 c. flour
1/4 tsp. salt
1 egg, unbeaten
1 c. med. warm chicken broth

Remove chicken and bone. Use a 4 quart kettle, cook approximately 2 hours for hen, 1 hour for fryer. Place chicken, water and salt in a 4 quart kettle on high heat until it comes to a boil, then cook on medium heat until tender (watch closely or it will boil over). You can take 1 cup broth just before chicken is tender so it will cool, and you can make the dumpling by the time the chicken is done.

Place 2 1/2 cups flour in a medium mixing bowl or pan. Make a well in the middle of flour; add salt and chicken broth, then add egg yolk and stir up thoroughly and gradually in the mixture, working toward the outside of bowl. When all flour is mixed into a dough. Put 1/2 cup flour around the inside of the bowl. With hand, knead the flour into the dough.

Flour hands, divide dough into 2 or 3 pieces and coat each one lightly with flour. Flour cutting board, sprinkle some flour on top of dough and roll out very thinly. Dough will be stretchy. Cut in strips, 1 x 3 inches. Drop 1 at a time into boiling broth. This prevents it from sticking together.

If broth is thick when done you had too much flour on dough. Next time shake some flour off. You need enough flour to keep them from sticking to board. You need 3 quarts broth, add enough water to make 3 quarts. If broth isn't rich enough add or 2 tablespoons butter. Put on broth to boil while rolling dough. Cook 20 to 25 minutes on low heat so they won't stick on bottom. Do not stir, lift with wooden spoon or shake pan. If you don't have time to cook that long, cook on medium heat, put on pan lid and keep covered at least 2 hours. They will be ready to eat when you are.