Chicken and Slick Dumplings Recipe

Combine the chicken, 1 tsp. salt and 2 quarts water in a large Dutch oven and bring to a boil.
Lower heat, cover and simmer for 2 1/2 hours or until the chicken is tender.
Remove chicken from broth; cool.
Debone the chicken and cut the meat into bite size pieces.
Return chicken to broth.
Cut shortening into flour with a pastry blender until the mixture resembles coarse meal.
Add boiling water, stirring with a fork until dry ingredients are moistened.
Turn dough out unto a lightly floured surface; roll to 1/8" thickness and cut into 1/2" x 3" strips.
Bring broth to a boil.
Drop the dumplings into the broth.
Cover immediately; reduce heat and simmer for 10 minutes.
Add salt and pepper to taste.
Serve immediately.