1 lg. frying chicken (3-4 lbs.) or 1 stewing hen
1 tsp. salt
1/4 tsp. black pepper
3 - 3 1/2 qts. water
6 c. flour (all-purpose or self-rising)

Stew chicken in a 4-6 quart size pot or pressure cooker until tender. Cool and remove chicken from broth. Sift flour in a pan. Make a well in the middle of the flour. Take 1 - 1 1/2 cups broth (can use just water), 1/4 teaspoon salt. Put it in the flour. Make the dough stiff enough to roll out thin on a pastry board. Cut narrow strips and pinch off small pieces. Drop into broth as it boils. After dropping all dough in, boil it about 15 or 20 minutes. After taking the chicken off the bone, put it back in the dumplings the last 5 minutes.