1 (3-4 lb.) broiler frier
1 lg. onion, quartered
1 lg. carrot, sliced
1 stalk celery, sliced
1 tsp. salt
1 tsp. pepper
3 c. flour
1 tsp. salt
1/2 c. shortening
3/4 c. hot water
1/3 c. flour

Combine first 6 ingredients in large Dutch oven. Cover with water. Bring to a rapid boil. Cover; reduce heat and simmer 1 hour or until chicken is tender. Remove chicken; cool. Strain broth. Bone chicken and cut into bite-size pieces. Return chicken to broth; set aside. Combine flour and salt; cut in shortening with a pastry blender until resembles coarse meal. Stir in hot water until dry ingredients are moist. Toll dough on a lightly floured surface very thin (1/16th inch thickness). Cut into 1 x 3 inch strips.

Bring broth and chicken to a rapid boil. Drop dumpling strips into broth. Stir gently with a fork. Cover; reduce heat and simmer 20 minutes. Blend 1/3 cup flour with small amount of water to form smooth paste. Add to broth, stirring until smooth. Cook, stirring until thickened and bubbly. Yield: 6-8 servings.