Cook 1 large hen until tender. Remove from broth.

DUMPLINGS:

4 c. flour (all purpose)
1 tsp. salt
1 c. Crisco

Mix as if you were making pie dough. Add cooled broth to flour mixture until the dough can be rolled out. Roll thin and cut into squares and drop in chicken broth. Cover with lid and cook until done on low.

Remove chicken from bone and cut into bite size. Add to dumpling.