To make 8 servings you need:
1 domestic chicken weighing 1.4-1.6kg
1 bay leaf
1 tsp. black pepper
For the dumplings:
150-170 g flour + a little more for crumble
1 large C0 egg
For the stock, put the chicken in a large saucepan, pour cold water so that the chicken is covered by three fingers. Put the pot over a medium heat, bring to the boil, reduce the heat to a minimum, skim off the foam if desired.
Add the bay leaf, ground pepper and salt to the pot with the chicken. Cook, partially covered and without allowing the stock to boil vigorously, for 2 hours. After 10 minutes of simmering, remove the bay leaf.
Take the chicken out of the broth, cut into small pieces or remove the meat from the bones altogether. Strain the broth into a clean pan.
For the dumplings, sift together the flour and salt in a heap. Make a well in the centre, beat an egg and add 1 tbsp very cold water. Knead into a stiff dough, knead thoroughly, 5-7 minutes. Allow the dough to proof for 15-20 minutes.
Heat the frying oil in a deep pan. Separate the dough into pieces and roll out on a floured surface into sausages about 2 cm in diameter. Using a sharp knife, cut them into pieces about 1.5 cm long.
Dip the dumplings in the heated oil in batches and fry until golden brown. Remove with a slotted spoon and place on paper towels to drain the oil.
Bring the stock almost to the boil and pour onto plates. Place a piece of chicken and dumplings on each plate. Serve immediately.