Neal's Chicken & Dumplings

1 whole chicken
self rising flour
milk
vegetable oil 
salt 
black pepper

Boil chicken in large pot full of water with salt & pepper. 
Remove chicken, let it cool, debone it. 
Mix 2 & 1/2 lbs. flour in large bowl with approximately 2 cups milk & 2 tablespoons oil. 
Stir in additional milk or flour until it forms a pasty dough, not runny. 
Work dough into a ball sprinkling outside of ball with more flour. 
Bring chicken broth back to a boil. 
Pinch off a piece of dough & roll with a rolling pen on a floured cutting board. 
Cut into strips & drop in boiling broth.
Continue to sprinkle flour on all new surfaces of dough & cutting board.
Keep broth & dumplings stirred often & gently. 
Keep adding strips until you use all the dough. 
When all dumplings are added, add chicken. 
Then cook on low because it will stick & scorch easily. 
Taste dumplings to make sure they are done. 
Neal Wright