2 (3 lbs.) fryers
1 sm. onion, sliced
Salt to taste
4 tbsp. butter
6 tbsp. flour
1/8 tsp. paprika
1/2 c. evaporated milk
Pepper to taste

Simmer chicken, onion, and salt in enough water to cover chicken until meat is done and tender (1 1/2 - 2 hours). Remove chicken; cool. Remove skin and bones. Dice chicken. Strain stock; if necessary, add enough to make 1 quart liquid. Melt butter in heavy pot. Stir in flour mixture (flour and milk) with paprika. Add to chicken stock gradually, stirring constantly; cook 2 minutes. Adjust seasonings to taste (salt and pepper). Drop pastry strips in gently on bubbling chicken mixture. Cover and cook for 15 minutes. Serve at once.

PASTRY:

2 c. flour
Water (enough to make ball of dough)

Mix flour and water in bowl to make a sticky ball. Sprinkle flour on pastry board. Take floured rolling pin; roll out ball - into thin sheet. Cut sheet into 4 to 5 inch strips.