1Stew chicken, when tender pick the meat from the bones, reserving broth. Put chicken in a large pot with tight fitting lid and add 4 cups of the broth. Bring to a boil.
2Dumplings: Sift together dry ingredients and cut in shortening. Stir in milk, mixing only enough to moisten dough thoroughly. Drop by teaspoons into boiling chicken broth. Dip the spoon into the boiling broth first so dough will slide off easily. Cover pan tightly and cook 15 minutes. Do not stir and do not peek!