1 chicken, cut up as you would to fry

DUMPLINGS:

2 c. unsifted flour
4 level tbsp. Crisco
1/2 tsp. salt
1/2 tsp. baking powder
1/2 c. cold milk

Cook chicken in enough salted water to cover the chicken then remove chicken. Mix dumplings ingredients as you would pie crust. Dough should be rolled thin. Cut in 1/2 inch strips. Keep cold until ready to put in chicken broth.

Bring broth to a boil and slowly drop dumplings in one at a time. Cover and turn fire low and cook 20 minutes without lifting the lid. If desired, you can add an onion while cooking the chicken for flavor.