3 1/2 lb Chicken
Water to cover
1/2    Onion
Salt and pepper to taste
Garlic powder
1 1/2 c  All-purpose flour
2 ts Baking powder
1/2 ts Salt
3 tb Vegetable shortening
2/3 c  Milk (up to 3/4 cup)

Place chicken in a large pot and almost cover with water. Add onion half,
salt and pepper and garlic powder. Bring to boil, reduce heat to simmer and
cook, covered for 50 minutes, or until chicken tests done. Remove from heat
and pull chicken from pot. When cool enough to handle, remove skin and
discard. Remove meat and pull into serving pieces. Discard chicken bones
and onion from pot. Skim fat from the top of stock.

Return chicken pieces to the pot of stock.

Meanwhile, in a medium mixing bowl, combine flour, baking powder and salt.
Cut in shortening, and enough milk so that batter is smooth but not too
runny. Bring pot of chicken and stock to a simmer, then drop batter by
spoonfuls into the hot liquid. Let cook 5 minutes, uncovered, then cover
the pot and cook another 5-7 minutes, or until dumplings test done. Serve
broth, chicken and dumplings in soup bowls and season to taste.

397.3 calories, 16.3 g fat, 38.5 g protein, 21.6 g carbohydrate, 114 mg
cholesterol, 375 mg sodium.