Old-Fashioned Chicken And Dumplings

• 1 - 3 lb. broiler-fryer
• 2 quarts water
• 2 tsp. salt
• 1/2 tsp. pepper
• 2 cups all purpose flour
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 3 Tbsp. shortening
• 3/4 cup buttermilk

1. Cook chicken in water and 2 tsp. salt until tender. When cool enough, bone the chicken and cut into bite size pieces, set aside. Bring broth to a boil, add pepper. Combine flour, soda, and 1/2 tsp. salt. Cut in shortening until mixture resembles coarse meal. Add buttermilk, stirring with a fork until dry ingredients are moist. Turn dough out on to a well floured surface, and knead lightly 4 or 5 times. Pat dough to 1/2 inch thickness. Pinch off dough in 1 1/2 inch pieces and drop into boiling broth. Reduce heat to low setting and simmer about 8 to 10 minutes or until desired consistency, stirring occasionally. Stir in chicken.

broilerfryer, water, salt, pepper, flour, baking soda, salt, shortening, buttermilk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=142241 (may not work)