Chicken and Dumplings

Cut up and wash chicken.

In 6-quart pot, place chicken, cover with cold water, add salt and pepper, cook until tender (approximately 45 minutes).

Remove chicken from pot.

Mix flour, cream and melted margarine; stir to mix well.

Dough will be spongy.

Bring broth to rapid boil, lower heat to medium, drop dough mixture by teaspoons into boiling broth; drop in various areas of pot to prevent clumps of dumplings.

Drop dough mixture rapidly, if pot becomes full, discard leftover mixture, do not force into pot; dumplings stick easily.

Cook on low heat after mixture is in pot, for approximately 15 minutes, stir to prevent sticking.

Remove chicken from bone, add meat to cooked dumplings.