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1 (5 to 6 lb.) baking hen
2 teaspoons salt, divided
1 cup all-purpose flour
1 teaspoon baking powder
3 tablespoons shortening
1/4 cup milk
Place chicken and 1-1/2 teaspoons salt in a small Dutch oven. Cover with water and bring to boil. Cover, reduce heat, and simmer 3-1/2 hours or until chicken is tender. If necessary, add water to maintain at least 3 cups broth. Remove chicken from broth; cool. Bone chicken, and cut into bite-sized pieces. Return chicken to broth and set aside.
Combine flour, baking powder, and remaining 1/2 teaspoon salt, stirring well. Cut in shortening with a pastry blender until mixture resembles coarse meal. Add milk, stirring to form a soft dough. Turn out onto a lightly floured surface, and knead gently 30 seconds. Roll dough to 1/8" thickness; cut into 2" squares. Bring chicken broth to a boil Drop dumpling squares into broth. Cover; reduce heat, and simmer for 10 minutes or until dumplings are plump and tender.
Yield: 6 to 8 servings
*Note: The dough must be rolled very thin to create a good rolled dumpling.
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