In large stock pot, place chicken and cover with water, season with salt and pepper. Bring to a rolling boil, reduce heat and cook until meat falls off bone. Remove meat from broth.

Keep broth hot at a low simmer.

In mixing bowl mix flour adjust enough broth to stir. You want the dough to pull away from the sides of the bowl.

Use a pastry sheet or parchment paper on counter top. Dust with extra flour. Turn dough out and knead until no longer sticky. Roll out with rolling pin to 1/8” thick. Cut into strips, then again crosswise into squares.

Bring broth to rolling boil. Drop dumplings one at a time into broth, stir gently, until all dumplings are in pot. May need to add more water or canned broth. Don’t want the dumplings to just sit and cook, they need some room.

When dumplings look limp and a little translucent, taste for doneness. Add more salt and pepper if needed.

Pull meat from bones, it should be cool enough to touch at this point. Discard fat/skin/bones. Add chicken to dumplings. Stir gently to mix the chicken into the dumplings.

Serve with cornbread. Enjoy!