Chicken & Dumplings

1 (3-pound) whole chicken, cut up
4 tablespoons chicken, bouillon granules
1 teaspoon pepper
2 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
1/4 cup shortening
2/3 to 3/4 cup milk
4 hard-cooked eggs, chopped (optional) Chopped fresh parsley, (optional)

Bring chicken and water to cover to a boil in a large Dutch oven; reduce heat, and simmer 1 hour or until tender. Remove chicken; cool. Pour broth through a wire-mesh strainer into a large saucepan, discarding solids. Skim off fat. Return broth to Dutch oven. Skin, bone, and coarsely chop chicken. Add chicken, bouillon, and pepper to broth. Refrigerate up to 3 days, or freeze up to 3 months, if desired. Thaw in refrigerator overnight. Combine flour, baking powder, and salt in a bowl. Cut shortening into flour mixture with a pastry blender until crumbly. Add milk, stirring until dry ingredients are moistened. Turn dough out onto a lightly floured surface; knead 3 or 4 times. Roll dough to 1/8-inch thickness; sprinkle lightly with flour, and cut into 3- x 2-inch strips. Bring broth mixture to a boil. Drop strips, 1 at a time, into boiling broth, stirring gently. Reduce heat, and simmer, stirring often, 20 minutes.

Stir in egg, and sprinkle with parsley, if desired.

6 to 8 servings.

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