4 pound stewing chicken, cleaned and disjointed
all purpose flour
plus1 tablespoon milk
reserved chicken broth
1Place the chicken in heavy pot filled with enough water to cover the chicken. Add salt. Boil till chicken is very tender.
2Take chicken out and save broth for the dumplings. When the chicken is cooled remove the skin and all bones. Cover chicken to keep from drying out.
Sift together the flour, salt and baking powder. Cut the shortening in till the mixture is the size of peas. Add milk, then knead till you get a stiff dough.
4Roll out on floured board to a 1/4 " thickness. Cut 1x2" strips with a sharp knife. Shake excess flour off.
5Place the pot of reserved broth back onto heat and bring it to a rolling boil. A little water may be added if needed. Hurriedly drop the dough strips in the boiling broth, one by one, closing the lid after each addition to as little steam escape as possible. Reduce heat to a simmer and cook for 40 minutes keeping a tight lid on pot. DO NOT open the lid. Air will make the dumplings fall.
6Serve piping hot in soup bowls along with the reheated chicken.
7ORIGINAL FIREPLACE INSTRUCTIONS:
Place a fat hen dressed and properly cleaned in Dutch oven or hanging pot after it is disjointed, and barely cover with salted water. Simmer slow until meat falls from bones. Remove from fire, skim and save fat; take out undesireables. Remove chicken from broth. Set aside
Make dumplings with a pint of flour having proper baking powder and salt, add an egg-size lump of shortening and with a fork, make same into crumbs. Proceed for a stiff dough with a little milk and roll on floured board to less than 1/4 biscuit thickness. Cut in short strips with sharp knife, flour good, and shake off surplus.
Put Dutch oven with chicken broth back to fire rather hot, and when at full boil, fast drop each strip into liquid and quickly cover pot. Simmer slow about 40 minutes. Do not peek. Keep top closed tight or dumplings will fall.