Fellowship Chicken 'N Dumplings

• 6 halves chicken breast or 1 whole chicken, cut up
• 2 tsp. salt
• 2 Tbsp. chicken bouillon
• 1/2 stick margarine
• 4 1/2 c. self-rising flour
• 1/2 + 1 Tbsp. shortening
• 3/4 c. buttermilk and 3/4 c. + 2 Tbsp. sweet milk

1. Boil chicken until tender with salt.
2. Remove from broth; set aside to cool.
3. Remove skin and bones.
4. Prepare dumplings.
5. Mix flour and shortening until mealy.
6. Add milk and stir.
7. Dough should be very soft.
8. Let stand a few minutes.
9. Punch down and pour 1/2 dough at a time to very well floured cutting board. Knead well.
10. Roll 1/8-inch thick.
11. Cut in small pieces.
12. Drop into a 6-quart cooker (about 4 quarts liquid) consisting of broth with margarine and bouillon.
13. Cook only until done, add chicken and serve hot.

chicken, salt, chicken bouillon, margarine, flour, buttermilk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=515444 (may not work)