Chicken And Dumplings - cooking recipe

Ingredients

1 tsp. salt
1 c. lard
1 1/4 c. cold water
plain flour (for thickening dough)
4 backs
2 necks
2 wings

Preparation

Mix first four ingredients.
Set in refrigerator overnight. Roll thin and cut in strips.
Add to boiling chicken broth.
Boil chicken until tender (boney parts and gizzard; do not add liver) about 1 to 1 1/2 hours in 6 cups of water.
Chicken tastes better if soaked in salt water overnight.