1 chicken
Butter
1/2 pt. half & half cream

DUMPLINGS:

1 c. flour
1/4 tsp. salt
2 tsp. baking powder
1 beaten egg
1/3 c. milk

Boil chicken in salted water. Save broth. Remove skin and toss. Take meat off bones and place in saucepan. Simmer chicken in butter a few minutes then add half & half cream. Bring this mixture to a boil. Then add the broth. Heat and thicken.

Mix first 3 ingredients together. Add egg and milk. Drop by spoonfuls onto chicken in roaster. Do not let dumplings cook in broth. Cook at high heat on top of stove. Keep liquid in bottom of pan boiling for 20 minutes. Do not cover.