2 Delaware broiler-fryer chickens
1 tbsp. salt
2 tbsp. shortening
2 c. flour
1/2 c. hot water
Potatoes

Boil fryers in water; remove them and use the broth to cook the dumplings in following directions below.

Sift flour and salt into bowl. Mix shortening into flour mixture with hands. Stir in hot water until it makes a soft, but not sticky, dough. Place dough on floured surface and roll very thin. Cut dough into squares, sprinkle lightly with flour and drop dumplings into boiling chicken broth. Cook about 15 minutes or until dumplings sink in bottom of pan. Serve with potatoes in deep dish pan with gravy.

Note: Potatoes would taste best if they were cooked in the chicken broth before the dumplings were cooked.