1 (3 lb.) broiler-fryer, cut up
1 Tbsp. salt
1/4 tsp. pepper
1 medium onion, halved
6 c. water

Dumplings
2 c. self rising flour
1 tsp. salt
2 beaten eggs
1/2 tsp. pepper
1 Tbsp. shortening
1/2 - 3/4 c. ice water

Combine chicken, onion, salt, pepper and water in a Dutch oven. Bring to boil, cover and simmer 2 hours or until chicken is tender. Remove chicken from broth. Cool, bone and remove skin. Add water to broth to measure 6 cups. Return chicken to broth and bring to boil.

While chicken is cooking, make and chill dumplings. Blend Crisco in flour with a pastry blender. Add ice water to form soft dough. Turn dough out on lightly floured board. Kneed gently 30 seconds. Roll dough to 1/8 inch thickness and cut into 1/2 x 4 inch strips. Place on paper towel-lined shallow pan. Chill in refrigerator until chicken is tender. Dumplings may be frozen before putting into boiling broth. Cover Dutch oven, reduce heat and cook 30 minutes covered. Makes 8 servings.