Combine chicken, bouillon, 1 tablespoon salt, and 1/4 teaspoon pepper in a Dutch oven. Cover with water, and bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until chicken is tender. Remove chicken from broth; cool. Bone chicken, and cut into bite-size pieces. Return chicken to broth; set aside.
Combine flour, baking powder, 1 teaspoon salt, and 1/8 teaspoon pepper, mixing well. Cut lard into flour mixture with a pastry blender until mixture resembles coarse meal. Add milk, stirring with a fork until dry ingredients are moistened. Turn dough out onto a lightly floured surface; knead gently 30 seconds. Roll dough to 1/8-inch thickness; cut into 1- x 4-inch strips. Bring chicken broth to a boil. Drop dumpling strips into broth. Reduce heat; cook, uncovered, 20 minutes. Cover, and continue cooking 5 minutes or until dumplings are plump and tender.
Note: The addition of chicken flavored bouillon granules is a "modern" innovation that serves to make the chicken broth "headier."