Ingredients

Instructions

  1. Place chicken in a heavy 5 quart stockpot with water to cover.
  2. Add the onion, carrot, celery, bay, peppercorns, salt, thyme and rosemary.
  3. Bring to a boil, reduce and simmer for 1 1/2 hours.
  4. Skim scum if needed.
  5. Remove chicken and set aside to cool.
  6. Remove meat and return bones to pot.
  7. Simmer for 1 hour more.
  8. Strain well and remove any fat you can.
  9. Dumplings------------------.
  10. Combine flour, soda, salt.
  11. Cut in shortening until flour resembles coarse crumbs.
  12. Add the stock, buttermilk and thyme.
  13. Stir to make a stiff dough-and it will be stiff.
  14. Turn out onto a floured board and knead gently 6 times.
  15. Wrap in plastic and chill 1 hour.
  16. Bring strained broth to a boil, reduce to a simmer.
  17. Roll out the chilled dough to 1/8 inch thick, and cut into 4x1 inch pieces.
  18. Drop them into simmering stock and stir gently.
  19. Cook for 10 minutes, add the chicken and cook for 5 min more.
  20. Season with salt and lots of pepper.