Flat Dumplings with Chicken

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1 (5 lb). hen
3 qts. water
1 1/2 tsp. salt
1/2 tsp. pepper
2 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
1 large egg, lightly beaten
1 Tbsp. dried parsley flakes
1 Tbsp. minced green onion
1 Tbsp. grated carrot
1 Tbsp. grated onion

Remove giblets and rinse hen with cold water; pat dry. Combine hen, water, salt and pepper in Dutch oven; bring to boil. Cover, reduce heat and simmer three hours or until hen is tender. Remove hen, reserving broth in pan. Let hen cool; skin, bone and coarsely chop meat. Set meat aside; reserve 3/4 cup broth. Bring remaining broth to boil. Combine flour, baking powder and 1/2 tsp. salt in medium bowl; stir well. Add reserved 3/4 c. broth, egg, parsley flakes, carrot, green onion and onion, stirring with fork until dry ingredients are moistened. Turn dough out onto heavily floured surface, and knead lightly 4-5 times. Roll dough to 1/8-inch thickness. Cut into 1 1/2-inch squares and drop into boiling broth. Reduce heat to medium; cook 15 minutes or until dumplings are tender, stirring occasionally. Stir in meat and cook until thoroughly heated. Makes eight servings.