1 chicken, cut up
2 dry onions, diced
1 tbsp. salt
1/4 c. shortening
1/4 c. flour
1/2 tsp. salt
1 1/2 tsp. baking powder
1/2 c. milk
2 tbsp. melted shortening
1 c. sifted flour

On day before serving - place chicken in heavy pot along with onion, 1 tablespoon salt, and water to cover. Simmer, covered, over low heat for 3 to 4 hours or until meat is tender and falls from bones. Refrigerate chicken in broth overnight.

On day of serving: remove fat, remove chicken from bones and refrigerate. In kettle, melt shortening, stir in 1/4 cup flour, then add strained chicken broth (with enough water to make 4 cups) and stir and cook until thickened. Add chicken and heat through.

For dumplings: sift together 1 cup flour, 1/2 teaspoon salt and baking powder. Add milk and melted shortening to make soft dough. Drop dumplings from spoon into simmering chicken stew, cover tightly, and steam without lifting cover for 12 to 15 minutes. Makes about 6 servings.