- 1 (3 -6 lb) frying chicken (or split breasts on the bone)
- 2 quarts water
- 3 bouillon cubes or powder
- 4 teaspoons of salt
- 4 teaspoons of pepper
- 5 carrot cut up into small pieces
- 3 celery stalk leave whole with leaves on
- 1 onion cut into quarters
- 1 teaspoon of turmeric season
- 2 teaspoons of poultry season
- 2 teaspoons of thyme
- 1 bay leaf
- 1 teaspoon of cloves
- 3 garlic cloves (leave whole)
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon pepper
- 1 teaspoon salt
- 3 tablespoons shortening ( I use Crisco)
- 1/2 stick salted soft butter
- 3/4 cup buttermilk (if you don’t have buttermilk, take 1 teaspoon of vinegar or lemon juice and put in the bottom of the measuring cup, fill with whole milk and let site for 5 minutes, I know pretty cool)
Place chicken in a Dutch oven. Add water and all seasoning. Bring to a boil.
Cover, reduce the heat, and simmer for 2 hours or until tender (should almost fall off bone).
Remove the chicken from the broth and cool. Bone the chicken and cut meat into bite-sized pieces. I just pull it apart
I take all the remainders in the pot minus the bones and put in a food processor, this gives it amazing flavor and thickness. Pour back into the clear broth (if there are a lot of bones left in the broth, strain it before adding anything to it). Add the chicken back first (very important or the dumplings get crushed) then the dumplings let cook for 30 more minutes on low. (the dough needs to be cooked through) Serve in a bowl and enjoy.
Combine the flour, baking soda, and salt. Cut in the shortening and butter. Add the buttermilk, stirring with a fork until moistened.
You can roll this out on a flour surface and use a pizza cutter or just rip off pieces.
Add one at a time to the broth.