4 - 5 pounds Chicken Pieces Try to get a good selection of both white and dark meat pieces
2 quarts Water
1 1/2 teaspoons Salt divided, to taste
2 stalks Celery with leaves, chopped
1 large Onion with skin, chopped in quarter
2 clove Garlic crushed or minced
1 teaspoon freshly ground Black Pepper
Dumplins
2 cups All-Purpose Flour
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
3 tablespoons Shortening/lard
3/4 cup Buttermilk
In a Dutch Oven place the chicken pieces, water, 1 teaspoon salt, celery, onion and garlic.
Bring to a boil. Reduce heat, cover and simmer for 1 - 2 hours or until the chicken is falling off the bones.
Remove the chicken from the broth and set aside to cool.
Strain the stock to remove the veggies and scum. Discard those and save the clear broth.
When the chicken has cooled enough to handle comfortably, skin and bone the chicken and remove any fat and gristle. Cut or tear the meat into bite-sized pieces.
Making the Dumplins
In a medium bowl, combine the flour, baking soda and salt.
Cut in the shortening, then add the buttermilk, a little at a time, stirring with a fork until just moistened.
Let the dough rest for 5 - 10 minutes.
In a large saucepan, bring the broth back to a boil and add 1/2 teaspoon salt and pepper.
Place the dough on a floured counter-top, knead 4-5 times, and then roll or pat to a thickness of about 1/2".
Carefully cut or pinch off 1/2" square pieces of the dough and drop into boiling broth
Reduce the heat to medium-low, and cook for about 8 to 10 minutes, stirring frequently.
When the gravy has reached the desired consistency, stir in the chicken and serve.
2 quarts Water
1 1/2 teaspoons Salt divided, to taste
2 stalks Celery with leaves, chopped
1 large Onion with skin, chopped in quarter
2 clove Garlic crushed or minced
1 teaspoon freshly ground Black Pepper
Dumplins
2 cups All-Purpose Flour
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
3 tablespoons Shortening/lard
3/4 cup Buttermilk
In a Dutch Oven place the chicken pieces, water, 1 teaspoon salt, celery, onion and garlic.
Bring to a boil. Reduce heat, cover and simmer for 1 - 2 hours or until the chicken is falling off the bones.
Remove the chicken from the broth and set aside to cool.
Strain the stock to remove the veggies and scum. Discard those and save the clear broth.
When the chicken has cooled enough to handle comfortably, skin and bone the chicken and remove any fat and gristle. Cut or tear the meat into bite-sized pieces.
Making the Dumplins
In a medium bowl, combine the flour, baking soda and salt.
Cut in the shortening, then add the buttermilk, a little at a time, stirring with a fork until just moistened.
Let the dough rest for 5 - 10 minutes.
In a large saucepan, bring the broth back to a boil and add 1/2 teaspoon salt and pepper.
Place the dough on a floured counter-top, knead 4-5 times, and then roll or pat to a thickness of about 1/2".
Carefully cut or pinch off 1/2" square pieces of the dough and drop into boiling broth
Reduce the heat to medium-low, and cook for about 8 to 10 minutes, stirring frequently.
When the gravy has reached the desired consistency, stir in the chicken and serve.
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