In a 5 qt. Dutch oven, cook chicken in water seasoned with salt & pepper about 1 to 1 1/2 hours or until fall off the bone tender. Do not quite cover the chicken with water. When done, remove chicken to a platter and while still warm, debone and remove skin. Leave chicken in large chunks. The Dutch oven should be no more than 1/2 full of broth.

Cut Crisco into self-rising flour. Add just enough milk until the dough holds together to form a ball. On heavily floured waxed paper next to Dutch oven, roll dough out and cut into wide strips and then cut again into thirds. Rub more flour all over the top. This thickens the broth. Taste broth and add more salt and pepper if needed. Bring chicken broth to a rolling boil and one by one, drop dough strips into pot. With a wooden spoon, make sure all dough strips have been pressed down into boiling broth but do not stir. Put chicken all over the top. Cover with lid and turn stove off. Let sit about 15-30 minutes before serving.