My mother has to bring these to "all" family get togethers. They are
delicious!


1 whole chicken
1 1/2 c flour
1/2 c Crisco shortening
Milk
Butter
Salt & Pepper to taste

In a large pan or Dutch oven cover the chicken with water- boil until done.
Remove from the broth and bone when cool. Reserve the broth.

Bring the broth to a rolling boil while making the dumplings.

Dumplings:
Mix flour with salt, cut in Crisco and add a little cold water to make
dough. Roll out thin and cut into strips.
Carefully drop the dumplings into broth and gently separate them with a
fork. Boil until they begin to "puff up". Slow the boil down to a simmer
and carefully add the boned chicken. (should be in small pieces).

Season with salt and pepper to taste.
Add approximately 3/4 to 1 cup milk and a 1/2 stick margarine.

Simmer over very low heat for a couple of hours. Occasionlly stir but be
very careful not to make "mush" out of the dumpling.Being careful not to
scorch them. If you have a heat diffuser it would be a good idea to use
it.