1 whole chicken
5 cubes chicken bouillon
pepper (add to taste)
3 c. self-rising flour
1/2 c. Crisco
1 c. water or enough to make dough soft

Boil chicken until tender; remove bones. Use all chicken broth and add the bouillon and pepper. Knead until dough is firm, then roll out thin and cut into small pieces. Add to boiling broth; cover about 5 to 7 minutes. If you have more dumplings, let the first layer cook, then add another batch and cook same as directed. Best if not cooked too dry.

Serves about 10.