The day before, cut up large fryer and put in 5 quart pot. Add 2 quarts water, 1 tablespoon salt, 1 rib celery, 1 onion (chopped) and 1 carrot (chopped). Bring to boil, lower heat to simmer, and cook about 45 minutes until chicken is tender.

Let cool and drain with colander place in 4 quart bowl. Cover broth and place in refrigerator overnight. Debone and skin chicken and refrigerate. When ready to make dumplings, remove fat from broth, discard fat and add 1/2 stick butter to broth. Put broth in 4 quart pot.

To make dumplings:

2 c. self-rising flour
1/2 c. milk
2 tbsp. oil

Mix well with fork to make a dough 1 1/2 cups of the flour, milk and oil. Divide in half and use remaining flour for kneading. Knead each half of dough until smooth. Roll out paper thin, cut into strips. Bring broth to boil, add dumplings one at a time to boiling broth and sprinkle each layer with pepper. Be sure dumplings are covered with broth before adding more, so they won't stick together. Let boil on low about 15-20 minutes until done. Add chicken and cover and let set 1 hour.

NOTE: Broth thickens on standing after dumplings are done.