Classic Chicken and Dumplings

• 1 (3 1/4 lb) whole chickens
• 12 teaspoon garlic powder
• 12 teaspoon dried thyme
• 2 12 teaspoons salt, divided
• 14 teaspoon pepper, divided
• 1 teaspoon chicken bouillon granule
• 3 cups self-rising flour
• 12 teaspoon poultry seasoning
• 12 cup shortening
• 2 teaspoons bacon drippings
• 1 cup milk

1. Bring chicken, water to cover, garlic powder, thyme, 1 1/2 teaspoons salt; and 1/2 teaspoons pepper to a boil in a Dutch oven over medium heat.
2. Cover, reduce heat to medium-low, and simmer 1 hour.
3. Remove chicken; reserve broth.
4. Cool chicken 30 minutes; skin, bone, and shred chicken.
5. Skim fat from broth.
6. Add chicken, bouillon, and remaining 1 teaspoons salt and 1/4 teaspoons pepper to broth.
7. Return to a simmer.
8. Combine flour and poultry seasoning in a bowl.
9. Cut in shortening and bacon drippings with a pastry blender until crumbly.
10. Stir in milk.
11. Turn dough out onto lightly floured surface.
12. Roll into 1/8" thickness; cut into 1" pieces.
13. Drop dumplings, a few at a time, into simmering broth, stirring gently.
14. Cover and simmer, stirring often, 25 minutes.

whole chickens, garlic, thyme, salt, pepper, chicken bouillon granule, flour, poultry seasoning, shortening, bacon, milk

Taken from www.food.com/recipe/classic-chicken-and-dumplings-409945 (may not work)