INGREDIENTS:
1 (3-pound) whole chicken,
  cut up 
4 tablespoons chicken,
  bouillon granules 
1 teaspoon pepper 
2 cups all-purpose flour 
1 tablespoon baking powder 
3/4 teaspoon salt 
1/4 cup shortening 
2/3 to 3/4 cup milk 
4 hard-cooked eggs,
  chopped (optional) 
Chopped fresh parsley,
 (optional)

DIRECTIONS:
Bring chicken and water to cover to
a boil in a large Dutch oven; reduce
heat, and simmer 1 hour or until
tender.
 
Remove chicken; cool. Pour broth
through a wire-mesh strainer into a 
large saucepan, discarding solids.
Skim off fat. Return broth to Dutch
oven. 

Skin, bone, and coarsely chop chicken.
Add chicken, bouillon, and pepper to 
broth. Refrigerate up to 3 days, or 
freeze up to 3 months, if desired.
Thaw in refrigerator overnight.
 
Combine flour, baking powder, and salt
in a bowl. Cut shortening into flour
mixture with a pastry blender until
crumbly. Add milk, stirring until dry
ingredients are moistened.
 
Turn dough out onto a lightly floured 
surface; knead 3 or 4 times. Roll dough
to 1/8-inch thickness; sprinkle lightly
with flour, and cut into 3- x 2-inch
strips.
 
Bring broth mixture to a boil. Drop 
strips, 1 at a time, into boiling broth,
stirring gently. Reduce heat, and simmer,
stirring often, 20 minutes. Stir in egg,
and sprinkle with parsley, if desired.

Yield: 6 to 8 servings. 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Another dumpling recipe to try...

Baking Powder Dumplings 

INGREDIENTS:
2 cups all-purpose flour 
1 tablespoon baking powder 
3/4 teaspoon salt 
3 tablespoon unsalted butter 
1 cup milk

DIRECTIONS: 
Mix the flour, baking powder, and
salt in a medium bowl. Heat the
butter and milk to a simmer and 
add to the dry ingredients.

Mix with a fork until the mixture
just comes together. Roll the dough
to a thickness of 1/8 inch. Cut the
dough into strips that measure about
2 inches long and 1/2-inch across.

HERB DUMPLINGS:
Make Baking Powder Dumplings, mixing
1/4 cup minced fresh parsley, chives,
tarragon, or scallion greens with the
dry ingredients.