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1 5# baking hen
2 quarts water
1 teaspoon salt
1 celery stalk (optional)
1/2 onion, cut into half (optional)
1/4 cup shortening
2 cups self-rising flour
3/4 cup boiling water
Salt and pepper to taste
Combine chicken, water, salt, celery, and onion in a large Dutch oven; bring to boil. Reduce heat, cover, and simmer 2-1/2 hours or until chicken is tender. If necessary, add water to maintain at least 3 cups broth. Remove chicken from broth; cool. Remove celery and onion from broth, using slotted spoon; discard. Bone chicken, and cut into bite sized pieces. Return chicken pieces to broth and set aside.
Cut shortening into flour with a pastry clender until mixture resembles coarse meal. Add boiling water, stirring with a fork until dry ingredients are moistened. Turn dough out onto a lightly floured surface; roll to 1/8" thickness and cut into 1/2 x 3" strips.
Bring broth to a boil. Drop dumplings into broth. Cover immediately; reduce heat, and simmer 10 minutes. Add salt and pepper to taste. Serve immediately.
Yield: 6 servings
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