Old Fashioned Chicken And Dumplings
|Broiler fryer||3 Pound (1 whole)|
|All purpose flour||2 Cup (32 tbs)|
|Baking soda||1⁄2 Teaspoon|
|Buttermilk||3⁄4 Cup (12 tbs)|
Place chicken in a Dutch oven; add water and 1 teaspoon salt.
Bring to a boil; cover, reduce heat, and simmer 1 hour or until tender.
Remove chicken, and let it cool slightly.
Bone chicken, cutting meat 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 1/2 inch thickness.
Pinch off dough in 1 1/2 inch pieces, and drop into boiling broth.
Reduce heat to medium low, and cook 8 to 10 minutes or to desired consistency, stirring occasionally.
Stir in chicken.