Chicken And Dumplings II

[mos]

This is a wee bit different from all of the other recipes, hence the title…
Chicken And Dumplings II
1 chicken, 2 1/2- to 3-ln2 qt water
1 1/2 tsp salt, divided
1/2 tsp pepper
2 cups all-purpose flour
1/2 tsp baking soda
3 tbs shortening
3/4 cup buttermilk
Place chicken in a Dutch oven or large kettle. Add water and 1 tsp salt. Bring to a boil.

Cover, reduce heat, and simmer 1 1/2 hours or until tender.
Remove chicken. Let it cool slightly. Bone chicken, cutting meat into bite-size pieces.

Set aside.
Bring the remaining broth to a boil. Add pepper.
In a bowl, 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 moistened.

Turn dough out onto a well-floured surface, and knead lightly 4 or 5 times.
For drop dumplings, pat dough to 1/4-in thickness. Pinch off dough in 1 1/2-inch pieces, and drop into boiling broth. To make rolled dumplings, roll dough to 1/4-inch thickness.

Cut dough into 4 x 1/2-in pieces.
Drop dough, one piece at a time, into boiling broth, carefully stirring after each addition. Reduce heat to medium-low, and cook 8 to 10 min or to desired thickness, stirring occasionally.
Stir in chicken.
Serves 4 to 6.

[Author]

Posts