1 (3 lb.) fryer
3 qts. cold water or chicken stock
1 tbsp. salt
1 tsp. pepper

Cook chicken until tender. Remove from stove and let it cool. Remove meat from bone and cut in 2 to 3 inch pieces. Reserve stock.

DUMPLINGS:

6 c. flour
1 1/2 tsp. baking powder
1 tsp. salt
2 tbsp. shortening
1/4 c. milk
1 c. water
1 egg, lightly beaten

Mix 3 cups flour, baking powder, salt and shortening together. Add milk, water and egg. This will make a sticky paste. Turn onto a floured board and knead remaining flour until it becomes a large ball. Divide into small balls. Roll out thin (1/8 inch). Cut into strips 3 inches long. Heat stock to a rolling boil. Drop dumplings into stock and put lid on pot. Cut off heat and leave covered for 25 minutes (no peeking, or dumplings will be gooey). Add chicken pieces to the pot. Do not stir, but shake the pot. Serves 6 to 8 generously.