Boil a whole chicken until tender in a dutch oven or stockpot. Water (with a little salt added) should be just to the top of the chicken. Let chicken cool slightly, remove meat from bones and return meat to broth in pot. Add ½ stick of butter or margarine. Reduce heat so that broth is simmering. It is very important that the broth not be boiling when you add the dumplings. It should just have little tiny bubbles here and there. (Looks like it’s trying to boil, but just isn’t quite boiling yet.)
Make dumplings as follows:
2 cups flour
½ cup shortening
1 tsp. Salt
Boiling water Cut shortening and salt into flour as you would for a pie crust (until it’s like a coarse meal). Add enough boiling water to make a stiff dough. Pinch off a handful of the