Boil 1 large fryer or hen until tender with enough water to almost cover in a large covered pot. Remove chicken from broth; cool chicken an chop in small pieces. Add the following to the broth:

1 tsp. black pepper
1 tsp. salt
1/4 lb. butter (1 stick)
1 tsp. poultry seasoning
Sprinkle of garlic salt

DUMPLINGS:

2 1/2 c. flour
1/3 c. shortening
2 eggs
1 tsp. salt
Enough milk to make dough stiff enough to roll very thin

Cut shortening into flour. Add eggs and milk. Roll out dough on floured board. Cut in small strips and add to boiling broth. When all of dough has been added, let cook a short time (5 or more minutes). Add 1 large can of evaporated milk. Add cut up chicken. Stir well; cover pot and let set a few minutes before serving. Serve many 8 to 10 hungry folks.