1 hen or fryer
8 or 9 c. water
1 bay leaf
3 chicken bouillon cubes
Salt and pepper to taste
1 tbsp. poultry seasoning

DUMPLINGS:

2 c. flour
1 tsp. salt
1 egg
1 c. broth, cooled
1 c. Pet milk or whole
1 hard boiled egg

Cook chicken until tender. Take chicken from pot. Remove bones, cut in bite size pieces. Set aside. Add 3 chicken bouillon cubes and 1 tablespoon poultry seasoning to broth.

Make Dumplings: In mixing bowl add flour, salt, egg and cooled broth a little at a time to make a soft dough. Turn out on floured surface. Sprinkle on a little flour and knead a few times. Roll out half of the dough at a time to pie crust thickness. Cut into 1 inch strips then cut about 3 inch across each one.

Drop one at a time in boiling broth. Repeat with other half of dough. Let boil hard for 20 minutes. Add cup milk and add chopped boiled egg. Turn off fire and cover with lid. Let set 30 minutes before serving.