1 (3 1/2 lb.) lg. chicken
2 qts. water
2 tsp. salt
1 1/2 c. evaporated milk or cream
1/4 tsp. black pepper

Combine chicken, water, and salt in a large, heavy pot and steam on low heat until tender (about 3 hours). Cool; remove skin and bones, leaving chicken in fairly large pieces. Bring the broth to a rolling boil and drop strips of dough into hot liquid (dumpling recipe follows). Put chicken pieces on top of dumplings and repeat process until all ingredients are used. Cover with tight lid; reduce heat and steam 15 minutes. Stir in milk or cream lightly with a fork; sprinkle with black pepper. Cover pan again; turn off heat and let chicken and dumplings set 15 minutes before serving in small soup dishes.