3 c. self-rising flour
2 tbsp. Crisco
1 c. milk, about
1 plump fryer
3/4 tsp. salt

Stew chicken until tender. Remove chicken from broth. Can add a 1/2 stick butter if broth is not rich enough.

Mix dumplings as you would biscuits. Put dough onto floured board, knead a few strokes. Roll or pat out to about 3/4 inch thickness. Cut and add to boiling broth and simmer until done. Pepper if desired.