Instructions: Cut chicken into serving size pieces and place in a large saucepan. Cover with water, add salt and pepper to taste. Cover pan and cook until chicken is tender and begins to fall from bones. When chicken is done, remove and de-bone. Return chicken to pan.

Dumplings:
Combine flour, salt and baking powder. Cut in Crisco until mixture is size of small peas. Add milk and mix well. Turn out on lightly floured board and knead lightly. Roll out to 1/4-inch thickness; cut into 4-inch strips. Drop dumpling strips into simmering broth. Cover and simmer for 20 minutes.

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