Instructions: Place chicken in Dutch oven; add water until chicken is just covered. Add salt and pepper. Bring to a boil; reduce heat and simmer 20 minutes. Remove chicken from liquid; skin, bone and return meat to broth. Remove 1 1/2 cups broth; chill. In large mixing bowl, combine 2 cups flour, shortening and 1 cup chilled broth, mix together to form dough. Turn onto well-floured surface and knead 10 times. Roll to 1/4 inch thickness; cut into 1 inch squares and set aside. To remaining chilled broth, add remaining flour, dash of salt and pepper; stir into chicken and remaining broth in Dutch oven. Bring broth to boil, add dumpling squares, one at a time, stirring occasionally to separate. Reduce heat to simmer and cook 10 minutes or until broth is thick and dumplings are cooked.

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