Ingredients:
1 (3 lb) chicken
2 quarts water
1 large onions, quartered
2 carrots, quartered
1 stalk celery, quartered
1 bay leaves
1 teaspoon peppercorns
2 teaspoons salt
1 sprig thyme
1 sprig rosemary
3 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
5 tablespoons shortening
1/4 cup chicken stock
2/3 cup buttermilk
1 teaspoon chopped fresh thyme
salt and pepper
Directions:
Place chicken in a heavy 5 quart stockpot with water to cover.
Add the onion, carrot, celery, bay, peppercorns, salt, thyme and rosemary.
Bring to a boil, reduce and simmer for 1 1/2 hours.
Skim scum if needed.
Remove chicken and set aside to cool.
Remove meat and return bones to pot.
Simmer for 1 hour more.
Strain well and remove any fat you can.
Dumplings——————.
Combine flour, soda, salt.
Cut in shortening until flour resembles coarse crumbs.
Add the stock, buttermilk and thyme.
Stir to make a stiff dough-and it will be stiff.
Turn out onto a floured board and knead gently 6 times.
Wrap in plastic and chill 1 hour.
Bring strained broth to a boil, reduce to a simmer.
Roll out the chilled dough to 1/8 inch thick, and cut into 4×1 inch pieces.
Drop them into simmering stock and stir gently.
Cook for 10 minutes, add the chicken and cook for 5 min more.
Season with salt and lots of pepper.
Servings: 8
Time preparation: 30 min.
Time total: 150 min.