Ingredients

The following ingredients have 8 Servings
  • 1 (3 1/2 - 5 pound) whole chicken
  • 1 1/2 teaspoons salt
  • 2 cups self-rising flour
  • 1 heaping tablespoon shortening
  • 1/2 cup buttermilk
  • 1/2 cup cold water
  • 1/2 cup butter (cold)
  • 2 cups milk

Instruction

  • Add the chicken to a Dutch oven. Cover chicken completely with water, plus about 3 inches. Bring the chicken to a boil over low heat until the chicken is very tender, approximately 2 hours.
  • Remove the chicken from broth and pull into strips, returning to broth, discarding all but the meat.
  • Add salt to the broth and increase to a medium heat to bring the broth to a boil.
  • For the dumplings, mix together flour, Crisco, buttermilk, and water together to form dough. Pour the dough onto lightly floured paper towels and roll to about 1/4-inch thickness. Cut dough into 1 inch strips and pinch off 1 1/2 inch pieces. Drop the dough pieces into boiling broth. Stir after every few additions of the dough pieces to make sure they are submerged in the broth and able to cook.
  • Add butter and milk, stirring to combine and often while cooking. Allow to gently boil for 3-5 more minutes, or until the dumplings are completely cooked. Remove a dumpling and cut in half to test for doneness, if needed.
  • Remove from heat and serve.