Down Home Chicken and Dumplings

• 2 12 lbs whole chickens
• 2 quarts water
• 1 teaspoon black pepper
• 4 garlic cloves, crushed
• 1 tablespoon onion powder
• 2 sprigs fresh thyme
• 1 tablespoon sage, chopped
• 2 cups all-purpose flour
• 12 teaspoon baking soda
• 3 tablespoons shortening
• 34 cup unsalted buttermilk
• 12 teaspoon fresh thyme, chopped

1. Place chicken in large pot and add water.
2. Bring to a boil, then cover, reduce heat and let simmer for one hour.
3. Remove chicken from pot and let cool slightly.
4. Remove meat from bones, cutting meat into bite-sized pieces: set aside.
5. Skim any excess foam and fat from the top of chicken stock.
6. Bring stock back to a boil and add pepper, garlic, onion powder, sprigs of thyme, and sage leaves.
7. Combine dry ingredients and then cut in shortening until mixture resembles course meal.
8. Add buttermilk, stirring with fork until dry ingredients are moistened.
9. Turn out dough onto well-floured surface and knead lightly four or five times.
10. Flatten dough to half inch thickness.
11. Pinch off dough in 1 1/2 inch pieces and drop into boiling stock.
12. Reduce heat to medium-low and cook 8-10 minutes or to desired consistency.
13. Stir in chicken and enjoy.

chickens, water, black pepper, garlic, onion powder, thyme, sage, flour, baking soda, shortening, unsalted buttermilk, fresh thyme

Taken from www.food.com/recipe/down-home-chicken-and-dumplings-183780 (may not work)