Rinse chicken. Place in large pot with 8 cups water and salt. Bring to a boil, then reduce heat to medium. Cook, with lid tilted, for about 45 minutes to 1 hour, or until chicken is cooked.
Remove chicken from liquid; place on platter until cool enough to handle. Discard skin, bones and fat. Shred chicken; cut into smaller pieces, if necessary.
Strain broth. Measure broth, and add enough water to make the 8 cups needed. (Note: Some of the original amount of water will have evaporated, so this step is important.)
Place broth in large pot. Add wheat, shredded chicken, and salt if necessary. Bring to a boil; reduce heat to low. Remove any foam which rises to the surface.
Simmer on a very low heat, covered, for about 4 hours -- without stirring! -- until almost all liquid is absorbed.
Beat vigorously with a sturdy, long-handled, wooden spoon, mashing the wheat and chicken until they resemble thick oatmeal. Adjust salt, if needed.
To serve: place in bowls. Add a pat of butter, if desired. Sprinkle with a dash of cumin or paprika.