(Ingredients:
- 1 chicken, about 3 pounds
- 2 Quarts water
- 1 Teaspoon Salt
- 1/2 Teaspoon Pepper
- 2 Cup All-purpose flour
- 1/2 Teaspoon Baking soda
- 1/2 Teaspoon Salt
- 3 Tablespoon Shortening
- 3/4 Cup Buttermilk
Preparation:
Place chicken in a Dutch oven; add water and 1 teaspoon salt. Bring to a boil; cover, reduce heat, and simmer for 1 hour or until tender. Remove chicken and let cool slightly. Bone chicken and cut chicken into bite-size pieces; set aside. Bring broth to a boil; add pepper. Combine flour, soda, and 1/2 teaspoon salt; cut in shortening until mixture resembles coarse meal. Add buttermilk, stirring with a fork until dry ingredients are moistened. Turn dough out onto a well-floured surface, and knead lightly 4 or 5 times.For drop dumplings, pat dough to 1/4" thickness. Pinch off dough in 1 to 2-inch pieces; drop into boiling broth. Reduce heat to medium-low, and cook 8 to 10 minutes or to desired consistency, stirring occasionally. Stir in chicken. To make rolled dumplings: Roll dough about 1/4-inch thick. Cut dough into 4- x 1/2-inch dumplings. Drop dumplings, one piece at a time, into boiling broth, carefully stirring after each addition.
Serves 4 to 6.
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