Instructions: Bone chicken and set aside. Mix flour, eggs, milk and salt to make a stiff, sticky dough. Roll out as thin as possible on a floured pastry board. Allow dough to dry for about an hour, then cut into 1-inch wide strips. Bring broth to a rolling boil and add margarine. Drop dumplings into broth, one-at-a-time. Stir to keep from sticking together. Add chicken and lower heat. Cook until dumplings are done and broth is thick.

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