Boil Chicken until very tender. Remove chicken from bones and set aside, saving broth. Water should be salted while chicken is cooking.
Dumplings:
Mix flour,salt, Crisco and egg. Add water. When dough is soft divide in three parts. Roll out very thin, let sheets of dough dry for 20 minutes. Cut in small strips and drop into boiling broth, cook until dumplings are done, then add deboned chicken, let simmer slowly for 15 minutes.
Ingredients
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1 chicken (large)
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1 1/2 cups flour
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1/2 teaspoon Salt
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3 tablespoons Crisco
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1 egg beaten
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5 tablespoons water
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