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For the chicken: Put the hen, breast side down, in an 8-quart stockpot and add water to within 2-inches of the top of the pot; this will vary according to the size of your pot, but the hen should float clear of the bottom of the pot and be covered completely.
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Add the salt and pepper.
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Bring the water to a boil and reduce the heat to a simmer.
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Cover the pot and cook for 2 hours, or until the chicken is tender and the drumstick joint twists easily.
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Allow the chicken and broth to cool slightly, and then remove the hen to a colander.
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Strain the broth into a very large bowl.
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Cover the broth and place in in the refrigerator.
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When the fat solidifies on the top of the broth, remove and discard it.
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Remove the chicken from the bones and cut or shred the meat by hand into small pieces.
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Set aside 2 cups of the broth and refrigerate or freeze the rest for another use.
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(Leftover broth may also be frozen in individual containers to be used another time.)
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For the dumplings: Heat 2 quarts of the defatted chicken broth in a 3-quart saucepan.
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While it heats, put the flour in a medium bowl.
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Dissolve 1 teaspoon salt in 3/4 cup water and stir the mixture into the flour to make a stiff dough.
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Turn the dough out onto a heavily floured surface and knead until smooth, 1 to 2 minutes.
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Heavily flour a rolling pin and roll out the dough very thin (you can also divide the dough into 4 portions and roll each portion separately, which will give you thinner dumplings).
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With a very sharp knife or pizza cutter, cut the dough into 2 by 4-inch strips.
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When the broth reaches a rolling boil, add some of the strips of dough.
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Reduce the heat to a simmer, cover the pot and bring back to a boil.
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Continue to add the dough strips in batches, always raising the heat to bring the broth back to a rolling boil before dropping in more dough strips and reducing the heat to simmer before covering the pot again.
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Sprinkle in the salt and pepper to taste.
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Add the 2 cups of cooked chicken, heat and serve.
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Cook's Notes: You can also use canned chicken broth but homemade is always better!
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A hen is a mature chicken that has more fat, giving you a rich and flavorful stock.
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If you can't find one, a chicken will be delicious as well!
