Aunt Annie's Chicken and Dumplings

Aunt Annie did not like what she called sickly dumplins. She considered white dumplings to be sickly. She made hers, and I quote "nice and brown".

It is essential to begin with a nice hen. Cut the hen in large pieces, wash and pat dry with paper towel. Season pieces with salt and pepper. Barely cover bottom of large dutch oven or cast iron pot, with oil to prevent sticking. Put pieces of chicken in and begin the browning process. This will take a long time as you will need to keep turning the pieces to brown evenly. When the browning process starts really good, add some water to cover the bottom. This will cook down and the browning will continue. Keep doing this until all is really brown. Then add much more water to form plenty of broth. You can add some canned chicken broth if desired. When sufficiently cooked, take from fire and cool completely. De-bone chicken and set aside.
Prepare dumpling dough.

Dumplings
3 cups flour
1 teaspoon salt
1 teaspoon baking powder
1 rounded teaspoon shortening
1 egg, beaten
Milk to form dough
Mix flour, salt, baking powder and shortening. In small bowl beat egg and add some milk. Pour in flour mixture and form roll of dough. Use enough milk to form the slightly soft dough but not too sticky.

Generously flour waxed paper. Plenty of flour is necessary to prevent sticking together. Turn out dough and roll to about ¼ inch thick. Cut first in strips and then crosswise to form small squares. Thoroughly flour each individual piece. Have broth to a rolling boil and do not let boil down while dropping dumplings in hot broth. When all have been added you may sprinkle some of the left over flour in the pot to thicken a little more, especially if you have plenty of broth. When all dumplings have been added, reduce heat and simmer approximately 20 minutes. Add chicken meat and let stand.
Note: you can season the broth with salt and pepper before adding the dumplings or you can season to taste while they are cooking.