1 (5-6 lb.) baking hen
2 tsp. salt, divided
1 c. flour
1 tsp. baking powder
3 tbsp. shortening
1/4 c. milk

Place chicken and 1 1/2 teaspoons salt in a small Dutch oven. Cover with water and bring to a boil. Cover, reduce heat, and simmer 3 1/2 hours or until chicken is tender. If necessary, add water to maintain at least 3 cups broth. Remove chicken from broth; cool. Bone chicken and cut into bite size pieces. Return chicken to broth.

Combine flour, baking powder and remaining 1/2 teaspoon salt, stirring well. Cut in shortening with a pastry blender until mixture resembles coarse meal. Add milk, stirring to form a soft dough. Turn out onto a lightly floured surface and knead gently 30 seconds. Roll dough to 1/8" thickness; cut into strips.

Bring chicken broth to a boil. Drop dumpling strips into broth. Cover; reduce heat and simmer 10 minutes or until dumplings are plump and tender. (Roll dough very thin.)

(NOTE: For dumplings with oven chicken use canned broth and cook dumplings in this as directed above.)